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German Easter Lamb Cake Recipe: How To

German Easter Cake


  • 120 g unsalted butter (room temp.)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 160 g all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp milk
  • powdered sugar for dusting (as much as you desire)


  • Firstly, you'll need to preheat your oven - depending on your oven it needs to be 350F or 180 degrees. You'll need to grease the inside of the lamb mould. Ensure you do this with both butter and flour.
    Once you've done so, press the mould back together and place it on a baking sheet. Ensure the lamb mould is upside down.
  • Grab a bowl and add the sugar and butter. Cream with a whisk for around two minutes, until light and fluffy. Now, individually add the eggs to the mix; ensuring the previous egg is incorporated before adding the next.
    Once mixed, add the vanilla extract and combine well. In a separate bowl, mix the salt, baking powder, and flour until combined. Now add the flour and butter mixes together until just combined.
    Now add the milk and mix for around one minute. Try not to mix too much.
  • Grab your lamb mould and pour all of the batter inside. Ensure the top is smooth. Bake in the center of an oven for around 45 minutes. When removing it from the oven, you'll need to leave the lamb to cool down before removing it from the mould. Once cooled, place on the wire rack to cool entirely.
  • You may need to remove extra cake from the edges if it isn't neat. You can also remove some of the bottom of the cake if it isn't sitting straight. Now dust the entire cake with the sugar - as much, or as little as you want.
    You can decorate the cake with chocolate if you want to enhance the lamb's face. You can even use a piece of ribbon to place around the lamb's neck. It's now ready to eat!