At a glance
This Easter lamb cake comes together with a buttermilk batter that promises a wonderfully moist and fragrant crumb—no dryness here. You'll whip eggs and sugar into a pale foam, fold in the buttermilk and oil with your dry ingredients, then bake in a lamb-shaped mould for 45 minutes before carefully releasing it with the help of a damp tea towel.
1/4
Pale foam
Preheat the oven to 180°C. Fit your stand mixer with the whisk attachment. Put the eggs and sugar into a bowl and whisk on high speed until you get a pale, fluffy foam.
For this step
0/22/4
Batter
Add the buttermilk, oil, and the flour mixed with salt and baking powder. Mix into a beautifully smooth batter. Pour it into a greased and floured lamb-shaped mould. If you have a back piece too, put it on and bake in the oven.
For this step
0/53/4
Skewer test and damp tea towel
After 45 minutes, do the classic skewer test by poking it into the lamb cake. If it comes out clean, it's done. Take the lamb cake out of the oven and wrap the ceramic mould in a damp tea towel to help it release easily.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
