Step 1

Preheat the oven to 375℉ and generously grease the inside of the lamb cake mold (both halves) with shortening, butter, or baking spray with flour.

Step 2

In a mixing bowl, cream the butter, sugar, vanilla, eggs, and lemon juice until the mixture is light and fluffy.

Step 3

Whisk together the flour, baking soda, baking powder, salt, and lemon zest in a separate bowl.

Step 4

Add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until the batter is smooth; about 2 minutes.

Step 5

Transfer the batter to the bottom half of the mold (the half with the lamb's face). Place the top of the mold (the back of the lamb) on the top, interlocking the seams. Be sure the vent hole on the back of the lamb's face is on the top, allowing the steam to escape during baking. Place filled mold on a baking sheet.

Step 6

Bake for 45-55 minutes or until a toothpick inserted in the vent hole comes out clean. In my oven, the cake is done at about 46 minutes. Remove from the oven and let cool in the mold for 5 minutes. Carefully remove the top half of the mold and continue to cool in the pan for another 5 minutes. Invert the mold carefully and trim the bottom of the cake if the surface is not flat. This helps the lamb stand.

Step 7

If frosting the cake, I find it best to refrigerate or freeze the cake until completely cool and chilled. This helps make a firmer surface for the icing. When ready to frost, place a dab of icing on the bottom of a serving plate and stand the cake upright. Frost with vanilla buttercream or your favorite frosting. I like to add shredded coconut to resemble a lamb's coat.

Step 8

Or, you can also dust the cake with powdered sugar (which is more traditional in Europe) and tie it's neck with a sweet bow.

Step 9

Combine powdered sugar and butter. Then stir in the vanilla and 1-2 tablespoons of milk. Beat until the frosting is smooth and has a spreading consistency. Sometimes, I double the recipe depending on how thick I want the frosting to be on the cake.