Easter is the holiday that requires a lot of baking in our home – similar to Christmas. Just not in winter ;P Easter Sunday without a Sweet Braided Loaf would not feel right, for example – it’s an important part of the Easter celebrations. Same for the sweet little Easter Lamb Cake here. A cake like that is also important for an Easter brunch. It’s a light and fluffy cake that also tastes great – what’s not to love about it. Fortunately, this little lamb can be made quite quickly, so it’s always an option for Easter ;)
Lamb or bunny-shaped cakes can be found in many countries where Easter is celebrated. It has something to do with innocence and sacrifice. Back in the days real lambs have been sacrificed – today you can go for lamb cakes instead of real lambs. I think that is a much better option, right? ;)
The Easter Lamb Cake on the pictures is a pretty easy one. The decoration is quite simple – just a bit of confectioners’ sugar. One of many options. You could also decorate the cake with buttercream or cream cheese frosting and some coconut flakes, for example. Looks also cute ;) We prefer the »classic« and less time-consuming version with the confectioners’ sugar. Not only faster done but also easier to transport if your Easter brunch is outside, for example ;)
I added some Eierlikör/advocaat to the batter here – it gives the cake a nice texture and some additional flavor. It’s not mandatory though. If you don’t like it or don’t have any Eierlikör at hand – or maybe you don’t want to use it because children should be able to eat the cake – just leave it out. Add a tablespoon of milk or something similar instead. If the alcohol is not the problem in general, you could also replace the Eierlikör with rum or amaretto… just saying ;P
INGREDIENTS / ZUTATEN
For the batter:
2 large eggs
1/2 cup (100g) sugar (or xylitol*)
1/2 cup (120g) butter, at room temperature
2 tbsp. Eierlikör (or eggnog)
1/2 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
1 tsp. baking powder
1 pinch of salt
For the decoration:
2 tbsp. butter, melted
confectioners’ sugar for dusting
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Grease an Easter Lamb or Easter Bunny baking mold* well and assemble. Set aside.
2. Separate the eggs. Whisk the egg whites with 1/4 cup of the sugar until stiff peaks form. Set aside. Add the egg yolks to a large bowl and mix with the remaining 1/4 cup sugar until light and fluffy. Add the soft butter, Eierlikör (or eggnog) and vanilla extract and mix until well combined. Combine flour, baking powder, and salt and add to the bowl – mix until just combined. Add the stiff egg whites in several batches and fold in gently. You want to keep as much volume as possible. Transfer the batter to the prepared baking mold and smooth out the top. Bake on a rack in the center of the oven for about 35-40 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven, wrap the mold into a damp kitchen towel and let sit for about 10 minutes. Remove the cake carefully from the mold and let cool down completely on a wire rack.
3. Brush the Easter lamb thinly all around with warm melted butter, then dust with confectioners’ sugar.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Osterlamm oder Osterhase Backform* gut einfetten und zusammenbauen. Zur Seite stellen.
2. Die Eier trennen. Das Eiweiß mit 50g des Zuckers steif schlagen und zur Seite stellen. Das Eigelb in eine große Schüssel geben und mit den verbliebenen 50g Zucker hell und luftig aufschlagen. Die weiche Butter, Eierlikör und Vanille Extrakt dazugeben und gut unterrühren. Mehl, Backpulver und Salz vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Den Eischnee in mehreren Portionen dazugeben und vorsichtig unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Auf einem Kuchengitter etwa 35-40 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und das Osterlamm erst herausholen, wenn dieser sauber herauskommt. Das Lamm aus dem Ofen holen, mit einem feuchten Tuch umwickeln und etwa 10 Minuten stehen lassen, dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett abkühlen lassen.
3. Das Osterlamm rundum dünn mit warmer, geschmolzener Butter bestreichen und dann mit Puderzucker bestäuben.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Classic German Easter Lamb Cake
- Prep Time: 00:15
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 1
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
Easter would not be Easter without an Easter Lamb Cake. Sweet, fluffy and delicious. Something you can prepare in the morning before guests arrive for an Easter brunch ;)
Ingredients
For the batter:
2 large eggs
1/2 cup (100g) sugar (or xylitol*)
1/2 cup (120g) butter, at room temperature
2 tbsp. Eierlikör (or eggnog)
1/2 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
1 tsp. baking powder
1 pinch of salt
For the decoration:
2 tbsp. butter, melted
confectioners’ sugar for dusting
Instructions
1. Preheat the oven to 350°F (180°C). Grease an Easter Lamb or Easter Bunny baking mold* well and assemble. Set aside.
2. Separate the eggs. Whisk the egg whites with 1/4 cup of the sugar until stiff peaks form. Set aside. Add the egg yolks to a large bowl and mix with the remaining 1/4 cup sugar until light and fluffy. Add the soft butter, Eierlikör (or eggnog) and vanilla extract and mix until well combined. Combine flour, baking powder, and salt and add to the bowl – mix until just combined. Add the stiff egg whites in several batches and fold in gently. You want to keep as much volume as possible. Transfer the batter to the prepared baking mold and smooth out the top. Bake on a rack in the center of the oven for about 35-40 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven, wrap the mold into a damp kitchen towel and let sit for about 10 minutes. Remove the cake carefully from the mold and let cool down completely on a wire rack.
3. Brush the Easter lamb thinly all around with warm melted butter, then dust with confectioners’ sugar.
Notes
Enjoy baking!
Nutrition
- Serving Size: 6
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
