Simple, buttery cake topped with powdered sugar baked in a lamb shaped pan makes the utterly delicious and traditional German Osterlamm or Easter Lamb Cake!
I wasn’t going to post this cake. I mean, Easter is over and it’s not really something just anyone can make. You have to have the special Osterlamm pan to make and those are hard to get unless you live in Germany. But, when I got asked a dozen times for the recipe, I decided that it was probably a good idea to put it up!
My German friend Mareile remembers her Oma (Grandma) making Osterlamm when she was a child and today Mareile makes it for her two children. Our babies, Matty & Lena, were born 2 weeks apart from each other and are baby BFFs now! This picture was from their first Easter together in 2012.
For most of the world, the Osterlamm is just a delicious treat, but here in Bavaria, Germany it has a more important meaning for those who believe the Catholic faith. The symbolism of the lamb goes back to the Passover lamb, which is sacrificed in Judaism for Passover. Because Jesus was Jewish, the Last Supper took place on the evening of Passover and he was crucified on the day (sacrificed) was, this symbolism has arisen. In Germany, a lamb is sacrificed at Easter, but baked in commemoration of the resurrection, a cake in the shape of an Easter lamb.
In the weeks preceding Easter, each bakery bakes and sells hundreds of these cakes. Some are covered in powdered sugar, some a lemon glaze and some even cover them in chocolate and candies. My favorite is with the powdered sugar and then dunked in my coffee! So delish!
You can get your own Lamm-backform (cake pan) here or here!
I’m definitely making this a new Easter tradition for my family!
Enjoy!
Osterlamm
Ingredients
- 120g unsalted butter, room temperature
- 110g granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract (or 1 packet of vanilla sugar)
- 160g all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 Tbsp whole milk
- powdered sugar for dusting
- Osterbackform "Lamm" (Easter Lamb Pan) - 27.5cm x 15cm x 6.5cm
Instructions
- Preheat your oven to 350F or 180C degrees. Butter and flour the inside of the lamb pan and clip the sides back together. Place the lamb pan on a baking sheet UPSIDE DOWN.
- Cream together the butter and sugar for about 2 minutes.
- One at a time, add the eggs and mix well after each egg. Add the vanilla extract and mix to combine.
- In another bowl, whisk together the flour, baking powder and salt. Add this to the butter/sugar and mix until just combined. Scrape down the sides of the bowl, add the milk and mix until smooth - no more than about a minute. You don't want to overwork the batter.
- Pour all the batter into the prepared lamb pan and smooth out the top. Bake for 45 minutes.
- Allow the lamb to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
- Trim off any excess cake from the seams. If the lamb does not sit upright, trim a little off the bottom to make it level.
- Dust the cake with powdered sugar.
- Optionally, you can melt a bit of chocolate and pipe on ears and eyes. Also, you can tie a ribbon around the lambs neck.
- Serve immediately!
Faustina Beninato
Tuesday 18th of April 2023
Is this a "dense" Pound Cake or regular batter cake? I thought this Lamb Cake is a rich, moist Pound Cake.
DJ
Friday 19th of March 2021
Thanks for the translated recipe, as I just bought the lamb tin at my local church's thrift store! Can't wait to try it! Wonder if I could use baking box mix too?
Lillian
Saturday 8th of April 2017
I found this searching for a recipe to make for my daughter's German language teacher. I'm going to surprise him. I've been planning this since last year, but this year Easter snuck up on me and I didn't have time to get an Osterlamm-Backform from Germany... but on eBay I found a nice 3D lamb-shaped pan that I think will work. (I believe it was Nordicware, but I'm not sure - bought it used.) Wish us luck!
Betsy Eves
Monday 10th of April 2017
Wonderful!! :) I hope it works out for you!!
Chris
Saturday 26th of March 2016
Thank you for posting this! I needed the recipe. I would have had to translate it from German since I don't use a scar when I bake. I inherited my German aunt's molds and wanted to bake one for my mother's Easter table. They are as delicious as they are beautiful! I doubled the recipe and made two layers for making a bunny cake for the kids. Happy Easter 2016!
Betsy Eves
Monday 28th of March 2016
Hi Chris! I'm so glad I could be of help! :) I made the lamb again this year and everyone loved it!! Frohe Ostern!
Kayle (The Cooking Actress)
Friday 10th of April 2015
HOW COOL! I love that you made this beautiful cake and that you shared it (and the story) with all of us! I kinda wanna buy the pan now :P