2Tablespoonslemon zestfreshly grated from about 1 smaller lemon
1teaspoonvanilla pasteor vanilla essence
2teaspoonsbaking sodanot baking powder
¼cupsunflower oilor Canola
1Tablespoonoilfor greasing the mold
1Tablespoonsifted breadcrumbsfor flouring the mold
2Tablespoonsicing sugarto dut the lamb cake
Take the eggs out of the fridge at least an hour in advance. Crack them into a large bowl and use an electric mixer to beat them with granulated sugar. Start at a lower speed, gradually add the sugar (not all at once), and increase the speed. Be patient; it takes at least 5 minutes to whip enough, more like longer. The result should be a light whipped foam.
Reduce the speed to a minimum, and add the vanilla and lemon zest. Gradually whisk in the buttermilk and oil.
Combine the flour and baking soda. Add the mixture gradually to the batter, slowly whisking it in.
Grease the lamb mold thoroughly with oil and dust with flour. Butter can be used instead of oil to help the flour adhere well to the mold's inner surface. Consider that buttering the mold will take a little more effort.
Pour the batter into the prepared pan, it should reach about 1¼ inches (3 cm) below the edge of the pan as it will puff up during baking.
Place in an oven preheated to 338°F / 170°C (upper and lower heating) for 1-1¼ hours.
At the end of baking, do a test for doneness. Stick a wooden skewer into the lamb. If it comes out dry, the lamb is baked. If there is any residue of raw dough on the skewer, leave the lamb to bake for a further five minutes and then repeat the test again.
The ingredients are meant for a lamb mold about 13 inches (33 cm) in size.
Greasing the mold: Grease the entire mold really thoroughly, including every little wrinkle. Use oil or butter for greasing. After that, dust the mold with sieved breadcrumbs.
How to unmold the lamb cake: Let the baked lamb stand for about 10 minutes. Then carefully flip it over and test whether the lamb has separated from the mold. If it sticks, place a tea towel, soaked and wrung out in cold water, over the mold. Leave it to sit for a while, then you should be able to get the lamb out of the mold without any further problems.
Decorating: Let the lamb cool, then dust it with icing sugar. Tie a bow around the neck in cheerful spring colors (green, yellow, red) and arrange it on a platter.
If necessary, cut the bottom of the baked cake with a sharp knife so that the lamb stands upright.