Easter lamb cake as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Easter lamb cake

Mix butter, sugar and eggs until creamy, fold in flour, baking powder and lemon briefly and bake the dough in a greased Easter lamb tin. Grease and flour the tin carefully, fill only two thirds and let the cake stabilize completely before falling. Orange grate replaces lemon, ground almonds can remove a small part of the flour.

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Total time 1 hr
Calories 360 kcal
Servings 8 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make Easter lamb cake

Grease and flour the tin carefully, fill only two thirds and let the cake stabilize completely before falling. Mix butter, sugar and eggs until creamy, fold in flour, baking powder and lemon briefly and bake the dough in the greased Easter lamb tin. Orange grated can replace lemon, ground almonds can replace a small part of the flour.

Easter Recipes

Recipe

Easter lamb cake

Mix butter, sugar and eggs until creamy, then fold in the flour, baking powder and lemon and bake the dough in a greased Easter lamb tin. Grease and flour the tin carefully, fill only two thirds and let the cake stabilise completely before falling.

Ingredients

8 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 175 ° C. Spread the Easter lamb tin with butter and dust with flour; bring the butter and eggs to room temperature in time and grate the lemon zest finely.

  2. 2

    Prepare

    Mix butter, sugar and eggs until creamy, then fold in the flour, baking powder and lemon and bake the dough in a greased Easter lamb tin.

  3. 3

    Check for doneness

    Grease and flour the tin carefully, fill only two thirds and let the cake stabilize completely before falling.

  4. 4

    Serve

    Let the cake cool completely in the tin, remove carefully and place on a plate. Dust with icing sugar before cutting, so that the contours of the Easter lamb remain visible.

Kitchen know-how

Tips for Easter lamb cake

Important for Easter lamb cake

Grease and flour the tin carefully, fill only two thirds and let the cake stabilize completely before falling.

Variations

How to adapt this recipe

Orange grating replaces lemon, ground almonds can remove a small part of the flour.

Nutrition per serving

360kcal
46.0 gCarbohydrates
7.0 gProtein
16.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Easter lamb cake

Weigh the soft butter, prepare the sugar and vanilla sugar separately, and then start the main cooking process for Easter lamb cakes.

Grease and flour the tin carefully, fill only two thirds and let the cake stabilize completely before falling.

Allow Easter lamb cake to cool completely. Keep in mind when storing: carefully grease and flour the tin, fill only two thirds and let the cake stabilise completely before falling. Close the pastry tightly and keep it cool and dry.

Orange grating replaces lemon, ground almonds can remove a small part of the flour.

Keep cooking

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