An Easter Lamb Cake (Osterlammkuchen) is a show-stopping centerpiece on any Easter Breakfast table. Alongside Hefezopf and Easter bread, it is one of the most popular baked goods for Easter in Germany. This simple pound cake is baked in a lamb-shaped mold and is a piece of cake to make. Let me share my simple cake recipe so you can try it at home.
I don’t know how old my Easter lamb cake mold is. I recently brought it up from my parents’ cellar, where it stays between Easters. We’ve had it for as long as I can remember, and since I was born in the '80s, it must be pretty old.
Decorating this lamb-shaped cake year is one of my favorite childhood memories. One year, we covered it in chocolate and Smarties; another time, we used lemon icing. The possibilities are endless.
History and Tradition
Germany is a Christian country, and for Christians, the lamb symbolizes the sacrifice and death of Jesus on the cross. Jesus is also called the Lamb of God, Agnus Dei.
The lamb was already a sacrificial animal in the Old Testament and was offered to God in various rituals. With its white fur, it symbolizes purity, and its peaceful nature serves as a reminder for people to live in peace. In ancient times, real lambs were sacrificed and brought to the altar on Easter Saturday. On Easter Sunday, the lamb was eaten as part of the celebration.
No one knows exactly when the Easter lamb cake tradition began, but it remains popular in Germany but it also a tradition in Poland, Italy and Czech republic. The recipe for this lamb-shaped cake varies, but at its core, it is a simple pound cake.
Easter lamb pound cake recipe
German Easter lamb cake recipes vary, but in general, they are simple pound cakes. Some are plain, while others include Eierlikör (eggnog), marzipan, or dried fruit. This Easter lamb cake recipe features hazelnuts—my favorite! (Be sure to try my hazelnut cake and my hazelnut chocolate cake as well.)
Ingredients:
- For greasing the mould: butter and breadcrumbs
- eggs - separated
- butter, softened to room temperature
- powdered sugar - sifted
- vanilla extract (affiliate link)
- salt
- all-purpose flour (or plain flour UK)
- baking powder (affiliate link)
- ground hazelnuts (affiliate link) (or use ground almonds (affiliate link))
Recipe Steps
- Grease both sides of the Easter lamb cake mold with butter and sprinkle with breadcrumbs. Preheat the oven to 350°F (180°C).
- In a clean bowl, whisk the egg whites with half of the sugar until soft peaks form.
- In a separate bowl, mix the egg yolks, remaining sugar, vanilla extract (affiliate link), butter, and salt until creamy. Gradually add the flour, baking powder (affiliate link), and ground hazelnuts (affiliate link) to the mixture. Gently fold in the whipped egg whites until combined.
- Pour the batter into the prepared mold and bake on the lowest oven rack for 30–45 minutes.
- Once baked, remove the mold from the oven and wrap it in a moist tea towel. Let it cool for 10 minutes before carefully removing the cake from the mold.
- Allow the cake to cool completely before decorating. You can dust it with powdered sugar or coat it with a store-bought chocolate glaze.
Lamb Cake Decoration Ideas
There are several ways you can decorate your Easter lamb. I have added some links to bloggers who used creative ways. Some of them are in German- so I will summarise their techniques for you here and you can click through to see this lamb cake images.
- Easter lamb cake dusted with icing confectioners sugar. ( as pictures)
- Lamb cake with a chocolate glaze
- Easter lamb cake with coconut fur.
- Easter lamb cake with crème cheese frosting
Storage Instructions
This lamb cake can be made up to two days in advance. Store at room temperature in an airtight container. This type of cake also freezes very well. Defrost at room temperature.
More German Easter Recipes
Recipe
Easter Lamb Cake Recipe with Hazelnuts
Equipment
Ingredients
- some butter and breadcrumbs
- 3 medium eggs separated
- 180 g soft butter (¾ cup)
- 170 g powdered (1 ¾ cup) - divided into 2 portions
- 1 teaspoon vanilla extract
- 1 pinch salt
- 150 g all-purpose flour (1 ¼ cup) UK plain flour
- 1 teaspoon baking powder
- 90 g ground hazelnuts (affiliate link) (¾ cups) - can be subsituted with ground almonds (affiliate link)
For the baking form
Instructions
- Grease the Easter lamb form on both sides with butter. Sprinkle with some breadcrumbs. Preheat the oven to 350°F (180°C).some butter and breadcrumbs
- In a clean bowl, whisk the egg whites with half of the sugar until soft peaks form.3 medium eggs, 170 g powdered
- In a separate bowl, mix the egg yolks, remaining sugar, vanilla extract (affiliate link) , butter, and salt until creamy. Gradually add the flour, baking powder (affiliate link) , and ground hazelnuts (affiliate link) to the mixture. Gently fold in the whipped egg whites until combined.180 g soft butter, 1 teaspoon vanilla extract (affiliate link), 1 pinch salt, 150 g all-purpose flour, 90 g ground hazelnuts (affiliate link), 1 teaspoon baking powder (affiliate link)
- Pour the batter into the prepared mold and bake on the lowest oven rack for 30–45 minutes.
- Once baked, remove the mold from the oven and wrap it in a moist tea towel. Let it cool for 10 minutes before carefully removing the cake from the mold.
- Allow the cake to cool completely before decorating. You can dust it with powdered sugar or coat it with a store-bought chocolate glaze.
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