I am wishing all of you “Happy Easter Holidays”, even though the celebrations might look a bit different this year. Easter represents a symbol of rebirth and hope. Better days will come as spring is currently showing to us. Until then, let us cherish the simple things that really turn out to be the big things in life. In the past years it has become one of my favourite Easter traditions to bake a succulent Easter Lamb cake, which I continued again this year. It is the softest, fluffiest cake recipe that always works with guarantee! Maybe because the original version comes from the German Bakers Association and their baking game is knowingly of great reputation. It worked out so well once again that I wish I could share this fluffy easter lamb with you. Instead, I am sending you the recipe and best Easter wishes – until we can reunite for delicious food & social life again :)
Ingredients (for 2 easter lambs)
- 5 eggs
- 275 g butter
- 250 g icing sugar
- 1 package (16g) of baking powder
- 125 g flour
- 125 g cornstarch
- the zest of 1/2 organic lemon
- Preheat the oven to 180 °C (356 °F).
- Start by mixing the flour, cornstarch, baking powder and icing sugar in a medium size bowl.
- Beat the butter until creamy, add the eggs, one by one and the lemon zest and stir well with hand mixer.
- Slowly add the flour mixture to the butter & eggs.
- Grease a lamb baking form with butter and sprinkle with flour.
- Fill the dough in the form and bake in the oven for about 40 minutes. Check with a inserted near the centre if the dough is done.
- Let the easter lamb cool and decorate with sifted icing sugar.