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You will find this Easter lamb customarily on a decorated Easter breakfast table in Germany
Jasmin’s old family recipe
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.
German Easter Lamb cake or Osterlamm
- 1/3rd cup soft butter
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Rum extract
- Dash of salt
- ½ tsp cinnamon
- 1/4 tsp ground cloves
- ¾ cup flour
- 3 tbsp corn starch
- 1 tsp baking powder
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
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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