"This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg or cinnamon." — Patricia
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2 1/4 cups
2 1/2 teaspoons
1 1/4 cups
I have had my grandmother's lamb pan for over 30 years and have yet to find a recipe that held it's shape and tasted good - UNTIL NOW! Thanks for this wonderful recipe that is now a family favorite. It holds it's shape, comes out of the pan well and looks pretty frosted or unfrosted. I added some lemon extract to mine.
I made this to bring to the inlaw's for Easter but I chickened out at the last minute and made cookies to bring instead. I was too nervous we wouldn't like the cake part and wanted to try it for the first time with just us and the kids. I'm glad I did. I followed the recipe exactly, I even bought the cake flour just to use for this cake. My family of four all agreed this was just a very dry, flavorless cake. My 5-year old actually gave it one star :( I know the cake needs to be able to hold up so it can stand and be frosted but we just did not care for this. No one finished their slice. It did hold up nicely to being frosted and it's looks got big grins from my kids. We just didn't care for the taste.
I am so happy to see that other families have this tradition! In my family, we've nicknamed it "Lambie cake" and we've had the molds forever...! We always do a chocolate cake, but I'm excited to try a white cake (especially for my grandma who can no longer eat chocolate) this year. Our traditional way of decorating includes white frosting with coconut for fleece, and sit the lamb in a bed of bright spring green-tinted coconut grass surrounded by jelly beans and chocolate foiled eggs. It looks so adorable! We also use jelly beans for the eyes and nose. Tradition: half of a black jellybean for each eye and half of a pink jellybean for the nose. Black works fine for the nose too. When I was little my mom would also add a flower made of icing or hardened sugar, with or without a slim, pretty ribbon, around the little lamb's neck.
This recipe was really easy and tasty. It baked in the mold perfectly with no problems. It came out of the mold fine. I frosted it using a pastry bag. Frosting it took about 5 minutes!
The best recipe I've tried with my old cast iron lamb mold. It's a firm cake that holds up well. The only modifications I made were 1) I used Baker's Joy cooking spray to "grease & flour" the mold and 2) I flavored the batter with a couple of Tblsp. of finely grated lemon zest. Came out great --Grandma would be proud!
Great! I've been looking everywhere for a good recipe for my new lamb cake tin, and this one worked really well. I made my lamb ginger flavoured with some ground ginger. The cake is firm enough to stand upright and not droop or break, and very well defined. I could decorate it with icing but it looks really very pretty without it. My family are most impressed!
This recipe is very similar to the one that came with our Lamb "heavy formed aluminum" cake pan from the 1960s. It is perfect for that mold, which is 7 3/4" by 11 1/2", by Nordic Ware.
I highly recommend the 7 minute frosting for this cake as its brittle, sugary sweetness is the perfect complement. Put coconut on the frosted cake and color some green to go around the base as grass. Don't forget the jelly bean nose and eyes (use just a 1/2 jelly bean for each eye). To make it look more like a lamb and less like a dog, you can put a ribbon or some flowers around the neck. Also keep the coconut off the head so it stays more delicate looking.
This cake tastes wonderful. Next time I will be more careful with greasing the pan - my cake did stick a bit. I added a little coconut extract (1/4 to 1/2 tsp) along with 3/4 tsp vanilla extract to the cake batter and I think it gave the cake a nice flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Lamb Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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