Happy Easter: A Succulent Easter Lamb Cake Recipe

Easter Lamb Cake


aster is coming up with joyful egg hunts & family gatherings on warm spring days. In Germany and many other European countries, a succulent Easter lamb cake is a delicious part of the Easter traditions. When I think of celebrating Easter, I always remember my grandmother who would spend hours on Good Friday in the kitchen colouring & decorating eggs, baking and singing while preparing for the long-awaited festivities! This year, I want to show you my favourite Easter Lamb Cake recipe for a super soft & fluffy dough, just how an Easter cake should be! It only takes a few basic steps… for a treat that is both delicious & decorative at every Easter breakfast! I`m wishing all of you “Happy Easter” and sweet holidays :)




  • 5 eggs
  • 275 g butter
  • 250 g icing sugar
  • 1 package baking powder
  • 125 g flour
  • 125 g starch
  • Pinch of salt
  • The zest of 1/2 organic lemon

A few basic steps to enjoy this delicious & decorative Easter treat!

Easter Lamb Cake (Original Recipe from The German Bakers Association)


  1. Preheat the oven to 180 °C (360 °F).
  2. Start by beating the butter and icing sugar with a hand mixer until creamy, add the eggs one by one.
  3. Next stir together the flour, baking powder and starch. Slowly add the flour mixture to the butter mixture and keep stirring with a mixer.
  4. Grate the zest of the lemon and add a pinch of salt and mix well for another 5 minutes.
  5. Grease the baking forms with butter and dust with flour. Fill the dough into the forms, lightly pressing to make sure the dough is evenly spread – the forms should  be filled only TWO THIRDS, because the cake will rise!
  6. Bake the cakes in the oven for 30-60 minutes depending on the size of your form, when a toothpick inserted near the center comes out clean, the cakes are done :)!
  7. Leave the cakes to cool and finish by sifting icing sugar.

Happy Holidays!