Classic German Easter Lamb Cake (Osterlammkuchen) – In the Gospel of John (1,29), Jesus Christ is described as the Lamb of God and having a Easter Lamb cake during Easter day is a perfect symbol for this description. In Germany, it is common to find Easter Lamb cakes in grocery stores or in a bakery during Easter. With just a few simple ingredients and a lamb mould, you could easily recreate this delicious, moist vanilla flavoured cake in your own kitchen.
It is that period of the year again! Lent season always makes me appreciate Easter spiritually more. What the Lord suffered for me through His Passion and His Crucifixion is far more painful than what I have to endure. I am thankful for His love.
This means that Easter day is around the corner! It is the most important Feast in Christianity and for our family. It is the resurrection of Jesus Christ, the lamb of God (John 1, 29).
In the Gospel of John, Christ is described as the Lamb of God, and having an Easter Lamb cake is a beautiful symbol for this description. I have been baking my own German Easter Lamb cake for a few years now. After our prayers and our Easter meal, we get to enjoy this delicious moist Easter Lamb cake.
In Germany, you can also easily buy Easter Lamb cakes in the supermarket or at the bakery. However, they can be expensive, especially if you intend to buy a few of them. I enjoy baking my own cake, and it tastes fantastic. It is also budget friendlier and these Easter Lamb cakes make a perfect gift to give it to your friends and family on Easter Sunday. My family simply loves this cake! I always bake at least 8 of them.
In addition, this cake is also versatile. You can easily replace the milk with some rum, if you prefer some alcohol. Or, if you prefer a lemon flavoured cake, then feel free to add some lemon zest into the cake. If you do not celebrate Easter, do not fret, you can easily make a German apple cake out of this recipe.
Tips on making Classic German Easter Lamb Cake
Butter: Margarine can be used in place of butter. However, you will notice a slight difference in taste. I often use butter in baking and cooking because I prefer the aroma of it.
Grease is key: Greasing the lamb mould is the most important step. You should always grease the mould with butter and all-purpose flour and not with a cake release spray. It is very tempting, much easier and time-saving to use a spray. However, it does not work as well as the classic method.
Out of convenience, I once ruined five of ten Easter lamb cakes because I used a cake release spray. I regretted it deeply, as they were supposed to be given away as gifts. It was difficult to get those cakes out of their mould. In the end, I broke most of their “heads”.
Therefore, it is essential to get the butter and flour into every corner and details of the lamb mould. If not, the lamb (especially the head) will break.
Baking oven: To prevent over baking, place the Easter lamb cake at the lowest level of your baking oven. If not, your German Easter lamb cake will be “distorted”.
Cool down: Allow your Osterlammkuchen to cool down before trying to get the lamb out of its mould. While the mould is still hot, the cake will be attached to the mould due to expansion. If you try to take it out, you might break its “head”.
How to make Classic German Easter Lamb Cake
- sssPreheat oven to 180 °C.
- In a bowl, beat butter until soft and creamy with a whisk or an electric mixer.
- Add sugar, vanilla sugar and a pinch of salt to butter. Combine the ingredients.
- Add eggs and mix the mixture again.
- In a separate bowl, add corn starch and baking powder to flour. Gently stir with a spoon to combine the dry ingredients.
- In two parts, add half of the dry ingredients to the egg mixture and mix it at medium speed. Thereafter, add 1.5 tablespoons of milk into the bowl and combine ingredients again. Repeat this process once more.
- Prepare the lamb mould by greasing both parts with some butter and dust all-purpose flour all over the mould. This is to prevent the cake from sticking to the moulds. Close the lamb moulds, place it upside down and pour in the mixture. Remove air from the batter by tapping the mould on the working top.
- Place the lamb at the lowest level of the oven and bake it for about 40 minutes.
- Once baked, you can poke a toothpick into the lamb to see if it is cooked (when nothing sticks to the toothpick). Allow the Easter lamb cake to cool down for at least 15 – 20 minutes before opening the moulds.
Printable Flags for Chocolate Easter Lamb Cake
Classic German Easter Lamb Cake Flags
Here is the free printable flags template for your Easter lamb cake. Simply cut them out and paste them onto a long skewer. Thereafter, stick the flag into your cake. Check out this post for instructions.
How to serve Classic German Easter Lamb Cake
Garnish the Osterlammkuchen as creatively as you like. Cream, chocolate icing or other decorations are welcome.My family prefers a simple Easter lamb cake dust with a generous amount of icing sugar for a moist vanilla-buttery flavour and for easy storage.
Stick a flag into your Easter lamb cake for the perfect Easter atmosphere. Simply print out your Easter flags for your Osterlammkuchen and follow the instructions on this post.
How to store Classic German Easter Lamb Cake
This Osterlammkuchen (without any garnishes) can be stored for up to a week in a cool and dry place. My cellar is a great place for it (for example). Keep the Easter lamb cake in an airtight container or wrap cling wrap around it to prevent drying out. This cake can be frozen for a few months. Before serving, take the cake out of the freezer and let it thaw overnight in the refrigerator. However, Easter lamb cake is more suitable to be eaten during Easter season.
My family could not get enough of this cake. I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Do you celebrate Easter and have you tried this recipe? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Easter Lamb Cake
Equipment
- Lamb mold 0.8l
Ingredients you need
- 100 g Butter at room temperature
- 100 g Sugar
- 1 Packet Vanilin Sugar
- A pinch of salt
- 2 Eggs
- 3 tbsp Milk (or rum)
- 60 g All purpose flour
- 60 g Corn starch
- Icing sugar to decorate the lamb
- Extra butter and flour to grease the mold
Directions
- Preheat oven to 180°C.
- In a bowl, beat butter until soft and creamy.
- Add sugar, vanilin sugar and a pinch of salt to butter. Combine the ingredients.
- Add eggs and mix the mixture again.
- In a seperate bowl, add corn starch and backing powder to flour. Gently stir with a spoon to combine the dry ingredients.
- In two parts, add half of the dry ingredients to the egg mixture and mix it at medium speed. Thereafter, add 1.5 tablespoons of milk into the bowl and combine ingredients again. Repeat this process once more.
- Prepare the lamb mold by greasing both parts with some butter and dust all purpose flour all over the mold. This is to prevent the cake from sticking to the mold. Close the lamb mold, place it upside down and pour in the mixture.
- Place the lamb at the lowest level of the oven and bake it for about 40 minutes.
- Once baked, you can poke a toothpick into the lamb to see if it is cooked (when nothing sticks to the toothpick). Let the lamb cool down for about 15 – 20 minutes before opening the mold.
- Take out the cake carefully from the mold, when cooled. Dust a generous amout of icing sugar over the lamb and decorate it as desired.
- Serve and enjoy!
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