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Klassisches Osterlamm für Ostern | Bake to the roots

Classic German Easter Lamb Cake

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:40
  • Total Time: 01:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: Germany
  • Diet: Vegetarian


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 ;)



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


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.


Enjoy baking!


  • Serving Size: 6