For best results, use room-temperature ingredients. If your mold is prone to sticking, consider using a baking spray specifically designed for intricate molds. To prevent the cake from browning too quickly, tent it with foil during the last 15 minutes of baking. Once completely cool, dust the cake with powdered sugar for a beautiful finishing touch. A light glaze can also be added for extra flavor. Try a simple vanilla glaze or a lemon glaze.
Easter Lamb Cake I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING20 People
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VIEWS21
A delightful centerpiece for your Easter feast! This classic cake, baked in a charming lamb-shaped mold, offers a moist and tender crumb with a hint of vanilla. It's sure to impress your guests and become a beloved tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol24 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium196 mg
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Sugar20 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a lamb-shaped cake mold, ensuring every crevice is coated to prevent sticking. (Approximately 5 minutes)
02
Step
7 mins
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cake. (Approximately 5-7 minutes)
03
Step
9 mins
Incorporate Wet and Dry Ingredients: Gradually add the water to the creamed mixture, mixing until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. (Approximately 8-10 minutes)
04
Step
1 mins
Add Vanilla: Stir in the vanilla extract until evenly distributed. (Approximately 1 minute)
05
Step
4 mins
Prepare Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. (Approximately 3-5 minutes)
06
Step
4 mins
Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them. This will create a light and airy texture. (Approximately 3-5 minutes)
07
Step
48 mins
Bake: Pour the batter evenly into the prepared lamb mold. Bake for 45-50 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. (Approximately 45-50 minutes)
08
Step
13 mins
Cool and Unmold: Let the cake cool in the mold for 10-15 minutes before inverting it onto a wire rack to cool completely. (Approximately 10-15 minutes)
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RECIPE REVIEWS
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Please Rate
Kacie Weissnat
Jun 3, 2025The instructions were very clear and easy to follow. I especially appreciated the tip about greasing and flouring the mold thoroughly.
Abbigail Schaden
Apr 28, 2025My family loved this cake. It's become a new Easter tradition.
Lelia Baileymcclure
Apr 18, 2025I added a lemon glaze and it was a big hit!
Freeda Schowalter
Apr 5, 2025This recipe worked perfectly! My lamb cake looked beautiful and tasted delicious.