Light, sweet lemon-vanilla cake for Easter or spring celebrations, baked up in a lamb-shaped mold for the occasion. Smaller portion of batter to fit lamb mold.
Cake, Vanilla-Lemon in a Lamb Mold for Easter Recipe
Traditional European Easter delicacy baked in a lamb mold.
Preheat oven to 350 F (180 C).
Generously coat cake mold with butter or oil and dust with flour.
Cream butter and sugar together with hand mixer. Mix in eggs, vanilla, milk, zest and lemon juice.
Combine flour and baking powder in separate bowl; mix well.
Add flour mixture to wet mixture and beat thoroughly.
Pour batter into mold, filling nooks and crannies. Bump filled mold on countertop to dislodge any air bubbles.
Let cake cool in mold on rack for 30 minutes.
Shake mold firmly then carefully remove one half of mold from top of cake. Loosen edges of cake left in other half of mold with a knife. Carefully remove cake from other half of mold. Let cool completely.
Dust cake with powdered sugar just before serving. Serve for Easter breakfast or brunch.