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Nostalgic Easter lamb cake

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easter lamb cake
What is a lamb cake? Lamb cakes are special Easter cakes made in a lamb-shaped cake pan. They are usually upright and three-dimensional. Lamb cakes are covered with "wool" made of either a buttercream frosting or shredded coconut. I have also seen some simply covered in powdered sugar, but those are not as decorative.

The typical lamb cake is made of pound cake for best "wool" support, but you could also use a recipe for white or yellow cake so long as you are careful when lifting and moving the cake. For larger lamb cake pans, make a double amount of batter to ensure the pan is filled properly. Place the lamb on a nest of green shredded coconut, and you have a beautiful centerpiece for Easter supper!

Make a lamb cake

Ingredients for cake

Preheat the oven to 450 degrees F. Grease the cake mold thoroughly.

Cream together the butter and sugar until fluffy.

In a separate bowl, whip the egg whites until stiff.

Add the egg yolks one at a time, and beat each yolk thoroughly before adding the next one.

Sift together all the dry ingredients. Fold into the egg yolk mixture, then add the milk and vanilla extract. Mix until just combined.

Fill the greased mold with batter starting with the head area. Close the mold and place in the oven face-down.

Bake at 450 degrees for 15 minutes, then turn down the temperature to 350 degrees F for 45 minutes.

Cool in the pan for 15 minutes before opening the pan and removing to a cooling rack.

This is ready for frosting and other decorating once it is completely cool.

Tip: If there is any extra batter, make cupcakes.

Ingredients for frosting

Cream together the shortening and powdered sugar.

Add the egg whites and mix thoroughly.

Add the flour, vanilla extract, and milk one at a time while mixing until the frosting is a spreadable consistency.

Crumb coat your cake, then frost.

Tips for making a lamb cake


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