A sweet Easter lamb cake simply belongs on the breakfast table at Easter. Whether dusted with powdered sugar like this one or decorated with icing, marzipan or chocolate, a little baked lamb like this looks good enough to eat. The batter is mixed in no time, and the only challenge is probably finding the Easter lamb mold in the basement.
By the way, the Easter lamb also makes a wonderful hostess gift or present during the Easter season.
Easter Lamb Cake
Ingredients
- 110 g butter, soft
- 110 g sugar
- 2 eggs
- 1 pinch salt
- 0.25 tsp lemon zest
- 80 g all-purpose flour
- 40 g cornstarch
- 1 tsp baking powder, heaped
- powdered sugar
- a little melted butter or baking spray and breadcrumbs for the mold
Nutrition per slice (10 per lamb), approx.: 182 kcal2 g protein20 g carbs10 g fat0 g fiber
Estimates, calculated from the ingredients.
Equipment
- hand mixer or stand mixer
- Easter lamb cake mold
Instructions
- Preheat the oven to 170 °C (340 °F), conventional oven (top and bottom heat).
- Grease the Easter lamb mold with a little melted butter or, ideally, with a baking spray (Anzeige) and sprinkle it with breadcrumbs.
- Beat 110 g butter (soft) together with 110 g sugar with a hand mixer or stand mixer until pale yellow.
- Add the 2 eggs one at a time.
- Stir in 1 pinch salt and 0.25 tsp lemon zest.
- Mix 80 g all-purpose flour, 40 g cornstarch and 1 tsp baking powder (heaped) in a bowl and add to the creamed ingredients. Fold in quickly until you have a smooth batter.
- Fill the batter into the mold, carefully spreading a little of it into the head area with the handle of a spoon or something similar.
- Bake the Easter lamb for approx. 40 min. If needed, cover with a little aluminum foil after 30 min.
- Let the Easter lamb cool for 10 – 15 min and carefully remove it from the mold. As soon as the Easter lamb has cooled completely, dust it with powdered sugar.
Tips
- If you like, you can also decorate the lamb with icing, marzipan, chocolate etc.
- If you don’t have an Easter lamb mold (Anzeige), you can use something else. The Easter lamb mold is very small, though, so for a regular pan you should plan on at least double the amount of batter.
- The Easter lamb also makes a particularly nice hostess gift or present during the Easter season.
- Storage: The Easter lamb cake stays moist for 3 to 4 days covered and can be frozen well wrapped for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Easter Lamb Cake
How do I get the Easter lamb out of the mold easily?
Grease the mold with melted butter or baking release spray and dust it with breadcrumbs. Let the lamb cool for 10 to 15 minutes after baking. Then carefully remove it from the mold.
Can I bake the Easter lamb without a lamb mold?
Yes, you can use a different pan. The lamb mold is very small, though. For a regular pan, plan on at least double the batter.
How can I decorate the Easter lamb?
Traditionally it’s dusted with powdered sugar. You can also decorate it with icing, marzipan or melted chocolate, see melting chocolate in a water bath.
How should I store the Easter lamb cake?
Keep the Easter lamb covered at room temperature, for example under a cake dome or well wrapped in plastic wrap. That way it stays moist for 3 to 4 days. This pound cake doesn’t need to go in the fridge.
Can I freeze the Easter lamb cake?
Yes, pound cake freezes well. Wrap the lamb whole or in pieces tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature still wrapped, and dust it with powdered sugar only afterward.
