|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||3⁄4 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Grated lemon peel||2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Frosting||1⁄4 Cup (4 tbs) (Seven Minute, See Recipe)|
|Shredded coconut||1 Tablespoon|
Sift together cake flour, baking powder, salt, and mace.
Gradually add sugar, creaming until fluffy.
Add lemon peel and extracts.
Alternately beat in eggs and flour mixture.
Blend 1 tablespoon flour into shortening.
Brush over both inside sections of a lamb mold.
Turn batter into face side of mold, filling it level.
Spoon a small amount of batter into back side of mold, filling ears.
Close and lock mold.
Set on baking sheet.
Bake at 375Â°F 50 to 55 minutes.
Set mold on wire rack to cool 5 minutes.
Remove back side.
Cool 5 minutes longer.
Turn out on rack to cool completely.
Frost with seven minute frosting.
Coat with coconut