Easter Lamb Cake (Osterlamm)

🧂 Ingredients

• 1/2 cup butter

  softened
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 eggs

  at room temperature
• 2 tablespoons lemon juice

  about 1/2 of a large lemon
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1/2 teaspoon salt
• zest of 1 lemon
• 2/3 cup buttermilk
• 3 cups powdered sugar
• 1/3 cup butter

  softened to room temperature
• 1 ½ teaspoons vanilla extract
• milk

  or cream to achieve desired consistency (about 2 tablespoons)

Instructions

• 1 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.
• 2 In a mixing bowl, cream the butter, sugar, vanilla, eggs, and lemon juice until
  the mixture is light and fluffy.
• 3 Whisk together the flour, baking soda, baking powder, salt, and lemon zest in a
  separate bowl.
• 4 Add the flour mixture to the butter mixture, alternating with the buttermilk.
  Mix until the batter is smooth; about 2 minutes.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 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.

Nutrition Info