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A sweet Easter lamb cake is an ideal pastry for Easter. Especially at the Easter brunch it may not be missing. Here I show you how to make a moist German lamb cake from sponge cake yourself. The lamb cake not only tastes incredibly delicious, but is easy and quick to make. Sprinkled with powdered sugar, it will cause admiration on your Easter table – both in terms of taste and appearance. A detailed German Easter lamb cake recipe with exact quantities and step-by-step instructions can be found below.
Dough for German Easter lamb cake
The dough for this Easter lamb cake is a sponge. I added some lemon zest to it, so that the pastry has a light refreshing aroma. With this dough, the sweet German lamb cake tastes incredibly moist, soft and is very aromatic to boot. In addition, such a dough is ready in a flash. You just have to mix all the ingredients to a thick dough, pour it into the baking pan and wait. Your Easter lamb cake is ready.
Better than the one from the supermarket
Making Easter lamb cake yourself instead of buying it has many advantages. A homemade Easter cake tastes much better than the one from the supermarket. It does not contain a lot of sugar, or you can adjust the amount of sugar according to your taste. In addition, you decide what ingredients are in it and you can avoid additives that have no place in food. And the making of the cake is fast and without much effort.
For which baking dish is the recipe?
I had a very large (about 3 l) Easter lamb cake baking dish. Thus, my Easter lamb cake became correspondingly huge. If you have a smaller baking pan, you need to convert the amount of ingredients in the recipe. For example, if you have a baking dish that is about 1 l, simply divide the ingredients listed in the recipe by 3.
This German Easter lamb cake is
- not too sweet,
- so delicious,
- tastier than the one from the supermarket,
- without unhealthy additives or too much sugar, unlike the store-bought,
- made from sponge,
- with a slight hint of lemon,
- easy and quick to make from common ingredients,
- pretty to look at,
- perfect for Easter,
- very large and therefore sufficient for the whole family.
How to make Easter lamb cake: the recipe
The exact quantities and step-by-step instructions to make this moist German Easter lamb cake can be found below in the box recipe.
For this Easter lamb cake recipe, you’ll only need a few simple ingredients that you may already have at home. The dough for the lamb cake is very quick to prepare. So you have conjured up a moist Easter cake on the Easter table in no time.
You need for the Easter lamb cake recipe
- baking powder,
- lemon zest
- and pinch of salt.
Cornstarch is optional. You can replace it with the same amount of flour. However, cornstarch makes the cake taste much fluffier. I added lemon zest for a slightly refreshing taste. You can omit it depending on your preference.
You’ll also need some powdered sugar to dust the cake after it’s baked and cooled.
How to make German Easter lamb cake: this is how it works
- Beat soft butter, sugar, lemon zest and salt, then add eggs one at a time, beating each time until homogeneous.
- Fold in flour with cornstarch and baking powder, pour the batter into the greased and floured baking pan and bake at 180 °C for about 1 hour. Then let cool, take out of the baking pan and dust with powdered sugar. Done!
How to make German Easter lamb cake: tips and tricks
- Cornstarch makes the dough even more fluffy. You can replace it with the same amount of flour.
- You can adjust the amount of sugar as you like. According to the recipe below, the cake does not taste too sweet.
- For the lemon zest you should use organic lemon.
- If you don’t like lemon flavor, you can omit lemon zest from the recipe.
- Use a little less flour first, as different types of flour absorb liquid differently, and mix it with cornstarch and baking powder. Then add more flour as needed to get your dough to the right consistency. It should be very thick, but not too runny or firm.
- To bake the cake, you’ll need an Easter lamb cake baking pan.
- Be sure to grease the baking pan thoroughly and then dust it with flour (tapping off any excess flour) so that you can remove the cake from the pan after baking.
- To check if the Easter cake is done baking, do a chopstick test. To do this, insert a toothpick briefly into the center of the cake and see if it stays almost clean after you take it out. If the toothpick stays smeared in raw dough, you still need to bake the cake. If only a few moist crumbs remain on the toothpick, the cake is done. If the toothpick comes out dry, it could be that you baked the cake too long, and it ends up tasting dry.
- Baking time is always given as an estimate and may vary depending on your oven.
- You should store the remaining pieces of the Easter cake in a cool place in a sealed container, for example in a lunch box, so that they do not dry out. The cake will keep for about 5 days.
- You can also freeze the cake and let it thaw in the refrigerator about a day before serving.
Did you make sweet German Easter lamb cake using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the Easter pastry.
More Easter recipes? Try also:
- How to make Easter cookies “fried egg”: recipe with lemon curd
- Easter bread wreath with marzipan & almonds – simple recipe
- How to make kulich: classic recipe for sweet Russian Easter bread
German Easter lamb cake
- 3 l large Easter lamb cake baking dish
- 450 g butter (room temperature)
- 390 g sugar
- 9 eggs
- 100 g corn starch
- zest of 1 organic lemon
- 1 pinch of salt
- 17 g baking powder
- approx. 440 g flour
- butter to grease the baking pan
- flour for dusting the baking pan
- powdered sugar
- Beat soft butter, sugar, lemon zest and salt until creamy white mass.
- Add eggs one by one, beating each time until homogeneous.
- Mix flour, cornstarch and baking powder and add to the butter-sugar-egg mixture. It is best to use a little less flour at first and add more as needed while mixing. The dough should be very thick, but not firm and not runny. (For this, also note the tips and tricks for baking Easter lamb cake at the top of the post).
- Grease the Easter lamb cake baking pan with butter, then dust it with flour, tapping off the excess flour as you go, and pour the batter into the pan. Bake the Easter lamb cake in a preheated oven at 180 °C on the second rack from the bottom for about 1 hour. Let the cake cool in the from, then carefully take it out and dust with powdered sugar.
- Cornstarch provides more airiness in the dough, but can also be replaced by the same amount of flour.
- Use a little less flour at first and add more as needed to give the dough the right consistency. It should be very thick, but not runny and not solid.
- Be sure to thoroughly grease and flour the baking pan so that the Easter lamb cake can be easily removed after baking.
- To check if the sweet German Easter lamb cake is done baking, do a chopstick test.
- Note the detailed tips and tricks for Easter lamb cake baking at the top of the post.