Soft, Fluffy and Perfect Easter Lamb Cake

Step-by-step method

Let’s cook

At a glance

This Easter lamb cake features a wonderfully moist buttermilk batter that bakes up soft and fluffy in just 45 minutes. You'll whip eggs and sugar into a pale foam, fold in the buttermilk batter, and bake in a lamb-shaped mould—the key is using a damp tea towel after baking to help the cake release cleanly from the mould.

  1. 1/4

    Pale, fluffy foam

    Preheat the oven to 180°C. Fit the whisk attachment onto your stand mixer. Put the eggs and sugar into a bowl and whisk on high speed until you get a fluffy, pale foam.

    For this step

    0/2

  2. 2/4

    The batter

    Add the buttermilk, oil, and the flour mixed with salt and baking powder. Mix until you have a smooth, lovely batter. Pour it into a greased and floured lamb-shaped mould. If you have a back piece too, place it on top and bake in the oven.

    For this step

    0/5

  3. 3/4

    Toothpick test and damp tea towel

    After 45 minutes, do the classic toothpick test by poking it into the cake. If it comes out clean, it's done. Take the lamb cake out of the oven and wrap the stoneware mould in a damp tea towel to help the cake release.

Soft, Fluffy and Perfect Easter Lamb Cake

bohynekuchyne
Active time total 1 h 5 min
Prep 20 min Cook 45 min
Plus 30 min of resting (not counted in active time)
8 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

About this recipe

After a long time, I've changed my Easter lamb cake recipe this year. I skipped my favorite sponge batter and tried a buttermilk batter instead, the one I normally use for a bundt cake. It's amazing! Not dry at all, wonderfully fragrant and absolutely divine!

Vegetarian Desserts Easter

0 products added