You can find the Lamb cake customarily on an Easter breakfast table in Germany
A juicy Easter lamb made from a cake batter has become a beloved tradition for many families in Germany. Instead of a large cake, you can bake little Easter lambs and Easter bunnies, which I personally like much better. This way everyone gets their own mini cake. You can flavor the Easter lamb batter in different ways, vanilla and/or rum or almond extract, also decorate the finished lamb cake in different ways.
Traditional Osterlamm cake mold here on Amazon
Photos and recipe by Jasmin
A less expensive version of Easter lamb mold can be bought here:
A sweet Easter lamb dusted with powdered sugar should not be missed at Easter breakfast. With Jasmin’s recipe you can now easily bake this moist delicious cake yourself.
The Easter Lamb cake, or Osterlamm, is customarily baked at Easter in Germany. You can flavor the Easter lamb batter in different ways, vanilla and/or rum or almond extract. You can also decorate the finished lamb cake in different ways, customarily cover it with powdered sugar.
Heat oven to 350 F.
Beat soft butter with a whisk.
Mix the next 7 ingredient into the beaten butter.
Sieve the flour, add slowly while mixing to the butter mixture.
Butter the Lamb baking form.
Sprinkle the inside of the form with flour or breadcrumbs.
Carefully add the batter to the Lamb baking form and close the lid.
Bake for 35 to 40 minutes.
Test with toothpick to make sure the batter is baked through.
Let cool and cover with powdered sugar.
Cover with powdered sugar when cooled and serve on your decorated Easter table