Happy Easter with this Simple Cake in a Lamb Mold

Happy Easter! Today I am presenting a very simple cake, which we are going to make in a lamb mold. Yes, you may make this cake in a bundt cake form, but for Easter it needs to be more special. Mind you, if you make it in a bundt form, be sure to use a small one for about 900ml. What I like about this cake is the fact that it can easily be made in advance and also freezes beautifully. In Germany, it is common to drink Eierlikör (similar to eggnog) for Easter, so if you want and have some at hand, you may add a bit of it. Below I give ideas if you want your cake to be alcohol-free.

How do you celebrate Easter? In Germany a braided yeast dough definitely is a must. For me I like to have a cake shaped like a lamb as well. As stated above, you can make this cake in advance, which I find so helpful as it takes out so much of the stress. It freezes beautifully if wrapped tightly. On Easter itself you have one less thing to worry about. One warning though, since this is a small cake, you may have to remake it rather quickly. If you want to use a regular bundt cake form, I would recommend doubling the recipe.

Simple Cake from a Lamb Mold

Serves: One smalle cake, about 900ml
Prep Time: 30min Cooking Time: 45min Total Time: 1hr 15min

This simple cake is made with German Eierlikör (similar to eggnog) and can easily be adapted.


  • 2 eggs
  • 80 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 120 grams of butter at room temperature
  • 2 tablespoons of egg nogg, milk or juice of one lime
  • 80 grams of all-purpose flour
  • 80 grams of ground almonds or hazelnuts (I had almonds)
  • 1 scant teaspoon of baking powder
  • 2 tablespoons of melted butter
  • Icing sugar for dusting



Seperate the egg whites from the egg yolks into two separate bowls. Add 40 grams of sugar to each, add vanilla extract to the egg yolks. Then weigh flour, almonds and baking powder into a small bowl. Be sure to butter and flour your lamb baking mold properly. Preheat oven to 180 degrees Celsius. Place a rack on the lowest rack.


Now beat the egg whites with a mixer until stiff, set aside. Without cleaning the mixer, beat the egg yolks until thicker in consistency and paler. Cream in the butter until fluffy, then briefly add your liquid. Sieve the flour mix on top and briefly mix with the mixer. Add the meringue in three setps, the batter will be thick.


Spread into your prepared mold and bake for about 45min, an inserted toothpick should come out clean.


Once out of the oven, wrap a damp towel around the mold for about ten minutes and let cool. Then carefully release cake from the mold and let cool completely. Brush with melted butter all over then dust with icing sugar. The sugar will stick to the cake much better this way.

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