Grandma's secret recipe for the perfect Easter lamb

Dear sweet tooths and friends of perfect taste,

Easter is the perfect time to share special moments with family and maintain or start cherished traditions. One of these traditions is baking an Easter lamb, which is not only a visual highlight on every Easter table, but also delights in terms of taste when refined with simple little tricks.

Today I'm going to tell you my grandma's secret recipe for the perfect Easter lamb pastry, which impresses with its lemon note and juicy fluffiness. It literally melts on the palate. Yummie. #Lovewe

Ingredients for your Easter lamb:

• 150 g soft butter
• 130g sugar
• 1 pinch of salt
• 1 teaspoon lemon zest
• 3 eggs (size M)
• 180 g wheat flour (Type 405)
• 2 teaspoons of baking soda
• 2 - 3 tbsp lemon juice
• Easter lamb mold (15 cm high, capacity 900 ml)

That's how it's done:

1. Preparation: Preheat your oven to 180°C (top/bottom heat; fan oven 160°C) and carefully grease your Easter lamb baking pan. Sprinkle a little flour on top to prevent the dough from sticking.

2. Mix the dough: In a large bowl, mix the softened butter with the sugar and a pinch of salt until creamy. Add the lemon zest and mix in each egg one at a time until everything is nice and even.

3. Add flour and baking powder: Sift the flour and baking powder together and carefully fold these dry ingredients into the creamy mixture. Then refine the dough with 2 to 3 tablespoons of lemon juice to achieve a fresh note.

4. Baking: Pour the dough into the prepared pan and smooth the surface. Bake the pastry for about 45-55 minutes. You can use a chopstick test to check whether your Easter lamb is baked perfectly.

5. Cooling and decorating: After baking, let the pastry cool and rest in the tin for about 10 minutes before carefully removing it and letting it cool completely on a wire rack. Finally, dust your Easter lamb with powdered sugar for a snow-white finish. Of course, you can also decorate the lamb with egg whites, decorative flowers, a bell, etc. - there are no limits to your imagination.

This lovingly prepared Easter lamb is not only a feast for the eyes, but also a spring-fresh treat for the palate thanks to the lemon zest and juice.

A recipe that honors tradition and at the same time delights with its lightness and freshness. Even if my grandma is no longer with us - with this recipe that she left behind, your Easter lamb is guaranteed to be a success. Try it out and feel free to show us your creation by sending us an email.

From my family to yours, we wish you a blessed and enjoyable Easter! Stay healthy and happy Easter.