Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add the self-rising flour, salt, and lemon zest and mix just until combined.

Pour the batter into a baking pan lined with parchment paper.

Let the cake cool briefly in the pan, then turn it out onto a wire rack to cool completely.

Beat the egg whites with the powdered sugar until stiff peaks form.

In a small saucepan, heat the granulated sugar and water until it reaches 121°C / 250°F.

Turn the mixer on and carefully pour the hot sugar syrup into the egg whites. Continue beating for a few minutes until the meringue has mostly cooled (lukewarm is fine).

Slice the cake horizontally and fill with lemon curd. Cover the outside and top of the cake with a thin layer of meringue.

Use a toothpick to lightly draw the outline of the lamb’s face, making it slightly larger than the final face will be.

Fill a piping bag fitted with a small open star tip with the meringue. Pipe small dollops all over the cake. Leave the face area uncovered and make sure the drawn outline is no longer visible.

Make the decorations from fondant. For the ears, shape an elongated oval from white fondant. Place a slightly smaller oval of pink fondant on top and press gently. Cut the oval in half and pinch the straight edge together to form an ear. Insert a cocktail pick so you can attach the ears to the cake.

The face is easy too: make the nose from a small heart-shaped piece of pink fondant. For the mouth, roll a very thin piece of black fondant.

For the eyes, roll black fondant into slightly thicker pieces than the mouth. Carefully place all the facial features onto the cake. You can clearly see the shapes in the photo.