Summary

Ingredients

• 75 g butter or mararine
• 100 g suar
• 1 packet vanilla sugar
• salt
• 0.5 ½ lemon (s), grated zest
• 2 egg (s)
• 100 grams flour
• 25 g cornstarch
• 1 teaspoon, leveled baking powder
• 125 g powdered suar
• 2 tablespoon water
• Sugar (hail sugar), for sprinkling

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Instructions

1. Stir the fat until foamy, gradually add sugar, salt, lemon zest and eggs. Gradually stir in the flour mixed with baking powder. Pour the dough into a greased lamb dish. Bake in the oven at 180 ° for approx. 35-45 minutes.
2. Let the lamb cool in the mold for about 5 minutes, then let it cool down further on a wire rack. Mix the sifted powdered sugar for the glaze with a little hot water until smooth. Brush the cooled Easter lamb with it and sprinkle with sugar.