For the Easter lamb, cream the butter until fluffy, add the sugar, a pinch of salt and eggs one by one. Stir in the flour mixed with baking powder.
Pour the dough into a greased lamb mold. Bake in the oven at 180°, for about 35-45 minutes. Let the lamb cool in the pan for about 5 minutes.
Then let it cool further on a wire rack. Sprinkle the cooled Easter lamb with powdered sugar.
Preparation Tip:
The Easter lamb also tastes very good if you use lemon sugar instead of vanilla sugar.
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