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–+ servings
Easter lamb cake decorated with white frosting and a blue ribbon, surrounded by colorful Easter eggs and artificial grass on a white platter.
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Easter Lamb Cake (Osterlamm)

A moist and tender lemon Easter lamb cake inspired by the traditional German Osterlamm, baked in a festive lamb-shaped mold and perfect for Easter brunch or dessert.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 8 servings
Calories: 338kcal
Author: Stephanie Wilson

Ingredients

  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 2 tablespoons lemon juice about ½ of a large lemon
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • zest of 1 lemon
  • ⅔ cup buttermilk

Vanilla Frosting

  • 3 cups powdered sugar
  • ⅓ cup butter softened to room temperature
  • 1 ½ teaspoons vanilla extract
  • milk or cream to achieve desired consistency (about 2 tablespoons)

Instructions

  • Preheat the oven to 375℉ and generously grease the inside of the lamb cake mold (both halves) with shortening, butter, or baking spray with flour.
  • In a mixing bowl, cream the butter, sugar, vanilla, eggs, and lemon juice until the mixture is light and fluffy.
  • Whisk together the flour, baking soda, baking powder, salt, and lemon zest in a separate bowl.
  • Add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until the batter is smooth; about 2 minutes.
  • Transfer the batter to the bottom half of the mold (the half with the lamb's face). Place the top of the mold (the back of the lamb) on the top, interlocking the seams. Be sure the vent hole on the back of the lamb's face is on the top, allowing the steam to escape during baking. Place filled mold on a baking sheet.
  • Bake for 45-55 minutes or until a toothpick inserted in the vent hole comes out clean. In my oven, the cake is done at about 46 minutes. Remove from the oven and let cool in the mold for 5 minutes. Carefully remove the top half of the mold and continue to cool in the pan for another 5 minutes. Invert the mold carefully and trim the bottom of the cake if the surface is not flat. This helps the lamb stand.

Decorating the Lamb Cake

  • If frosting the cake, I find it best to refrigerate or freeze the cake until completely cool and chilled. This helps make a firmer surface for the icing. When ready to frost, place a dab of icing on the bottom of a serving plate and stand the cake upright. Frost with vanilla buttercream or your favorite frosting. I like to add shredded coconut to resemble a lamb's coat.
  • Or, you can also dust the cake with powdered sugar (which is more traditional in Europe) and tie it's neck with a sweet bow.

Vanilla Frosting

  • Combine powdered sugar and butter. Then stir in the vanilla and 1-2 tablespoons of milk. Beat until the frosting is smooth and has a spreading consistency. Sometimes, I double the recipe depending on how thick I want the frosting to be on the cake.

Notes

  1. Do not overfill the lamb mold: fill it to just under the seam line so it fits tightly, with no batter in the seams.
  2. Frosting: If you want Lemon Frosting, omit the vanilla and replace the milk with lemon juice.

Tips for Success:

  • Grease the lamb mold very thoroughly, making sure to reach all the small details to prevent sticking
  • Do not overfill the mold; fill about ¾ full to allow room for the cake to rise
  • Let the cake cool slightly before removing it from the mold to help it hold its shape

Decoration Ideas:

  • Dust with powdered sugar for a traditional Osterlamm presentation
  • Frost with vanilla buttercream and sprinkle with coconut flakes to resemble wool
  • Add raisins, chocolate chips, or cloves for the eyes
  • Tie a ribbon around the neck for a classic Easter look

Make Ahead:

  • The cake can be baked one day in advance and stored covered at room temperature
  • Decorate just before serving for the best presentation

Variation:

  • Add lemon zest to enhance the bright, spring flavor
  • Use a simple vanilla glaze instead of buttercream for a lighter finish

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 488mg | Potassium: 57mg | Fiber: 1g | Sugar: 26g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg