German Easter Lamb Cake Recipe

I absolutely adore this lamb cake recipe because it’s a delightful blend of nostalgia and simplicity, bringing back childhood memories of festive gatherings while being a breeze to whip up. Plus, the fluffy texture and subtle vanilla flavor make it irresistibly delicious, giving me all the cozy vibes without needing a baking degree.

Creating festive treats is a passion of mine, and the German Easter Lamb Cake holds a special place among them. Its charm lies in the simplicity of its components—plain old all-purpose flour, granulated sugar, and unsalted butter—that seem to yield a cake magnificently moist and subtly sweet.

The flavor of the cake itself is enhanced not by any novel or esoteric ingredient but by the good old standby vanilla extract. And for an extra bit of festivity, I like to give it a dusting of powdered sugar.

Ingredients

• All-purpose flour: Provides structure, contains carbohydrates, and supports cake’s shape.
• Granulated sugar: Sweetens the cake, while aiding in moisture retention.
• Unsalted butter: Adds richness and moisture, enhancing flavor and texture.
• Eggs: Bind ingredients, add richness, and provide structure with proteins.
• Milk: Moistens the batter, contributing to tenderness and flavor.
• Vanilla extract: Introduces aromatic sweetness, enhancing overall flavor profile.
• Baking powder: Leavens the batter, ensuring a light and fluffy texture.
• Salt: Balances sweetness, enhancing overall flavor complexity.

Ingredient Quantities

• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)
• Butter and flour for cake mold preparation

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to begin the preheating phase. Ready your lamb cake mold by giving it a good buttering and flouring to ensure that the cake does not stick during the unmolding phase.

2. In a bowl of medium size, combine the flour, baking powder, and salt. Using a whisk, mix thoroughly and set aside.

3. In a big mixing bowl, blend the softened butter and the granulated sugar together until very light and fluffy, 3-4 minutes. This isn’t a two-minute job, so take your time; it’s well worth the extra effort.

4. Add the eggs singly to the mixture of butter and sugar, beating well after each addition. Then stir in the vanilla.

5. In a mixing bowl, combine the wet ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with the dry ingredients and finish with them. Mix until just combined.

6. Evenly pour the batter into the prepared lamb mold, smoothing the top with a spatula.

7. Put the mold in the oven that has already been heated and bake for 30-35 minutes, or until a toothpick that has been stuck into the very center of the mold comes out clean.

8. Take the cake out of the oven and let it cool in the mold for approximately 10 minutes. Unmold it carefully and place it on a wire rack to cool completely.

9. Once cooled, you can opt to dust the lamb cake with powdered sugar to give it a decorative finish.

10. Present your attractive German Easter Lamb Cake as an amazing focal point for your Easter festivities!

Equipment Needed

1. Oven
2. Lamb cake mold
3. Butter knife or pastry brush (for buttering the mold)
4. Sifter or small sieve (for flouring the mold)
5. Medium-sized mixing bowl
6. Large mixing bowl
7. Whisk
8. Hand mixer or stand mixer
9. Rubber spatula
10. Measuring cups and spoons
11. Wire rack
12. Toothpick
13. Optional: Fine mesh sieve (for dusting powdered sugar)

FAQ

• What type of cake mold is used for a German Easter Lamb Cake?A cake mold in the shape of a lamb is generally used for this recipe. Such a mold can be found at kitchen stores that specialize in hard-to-find items or purchased online.
• Can I make this cake ahead of time?It is possible to make the cake a day ahead. Keep it at room temperature, wrapped tightly in plastic wrap or in a container that keeps air out. Preparation of the cake ahead of time does not affect its taste or texture.
• How should I prepare the cake mold?Completely coat the mold with butter, then dust it lightly with flour, ensuring not to miss any spots, so that the cake will not stick to the mold.
• Can I substitute the butter with margarine or oil?You can substitute margarine for butter in an equal amount, but if you use oil, you will change the texture and flavor of the finished product.
• How do I know when the cake is done?Check the cake for doneness by inserting a toothpick into the thickest part. If the toothpick comes out clean or with a few crumbs, the cake is finished baking.
• How should I store leftovers?Store any remaining cake in an airtight container at room temperature if you want to keep it for up to three days.
• Is it necessary to dust the cake with powdered sugar?A dusting of powdered sugar on the cake is an option, but it is one that should always be considered. When contemplating whether or not to powder sugar the cake, ask yourself: do I want this cake to have an even more festive appearance? Do I want this cake to taste even sweeter than it already does? If your answer is yes, you should go right ahead and use that sifter.

Substitutions and Variations

You can use a gluten-free flour blend in a 1:1 ratio in place of all-purpose flour for a gluten-free version.
Coconut sugar or light brown sugar: Use the same amount.
Butter (unsalted): Substitute with an equal amount of coconut oil or margarine for a dairy-free alternative.
Almond milk or oat milk can be used in this recipe, making it dairy-free.
Vanilla extract: For a distinct flavor, use the same amount of almond extract.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and milk are at room temperature before starting. This helps create a smoother batter and allows for even incorporation, leading to a lighter, fluffier cake.

2. Creaming Process Take your time during the creaming of the butter and sugar. Beat until the mixture is pale and fluffy, as this step incorporates air, which is essential for the cake’s texture.

3. Avoid Overmixing When adding the dry ingredients and milk, mix until just combined. Overmixing can lead to a denser cake as it develops the gluten in the flour too much.

4. Even Batter Distribution Ensure the batter is evenly distributed in the lamb mold and gently tap the mold on the counter to remove any air bubbles. This will help the cake maintain its shape and structure.

5. Cooling and Unmolding Be patient and let the cake cool for the recommended 10 minutes in the mold before attempting to unmold. If it’s too warm, it might break apart. If it’s too cool, it might stick to the mold. Additionally, run a knife around the edges if needed to assist with release.