Print
Easter lamb cake on green coconut with decorage eggs in foreground

No-fail Easter Lamb Cake

  • Author: polishhousewife
  • Prep Time: 90 min active (plus at least an hour of chilling time for cake)
  • Cook Time: 60 min
  • Total Time: -26234154.85 minute
  • Yield: Serves 8 - 10 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Polish

Description

A sturdy pound cake baked in a lamb shaped mold, a delicious centerpiece for Easter


Scale

Ingredients

for cake:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk (or 1 teaspoon vinegar and enough milk to make 1/2 cup)
  • 1 teaspoon vanilla
  • butter and breadcrumbs to prepare pan

for the frosting:

  • 1 cup butter
  • 1/2 cup shortening (not something I normally use in cooking, but it helps with the “buttercream” texture)
  • 6 cups powdered sugar
  • 1 teaspoon vanilla
  • 35 tablespoons milk & more for glaze
  • jelly beans for eyes

Instructions

for cake:

  1. Preheat oven to 325
  2. Cream butter and sugar, add eggs one at a time
  3. Combine dry ingredients and add to batter alternating with buttermilk and vanilla
  4. Prepare pans by spreading lightly with butter and dusting with dried breadcrumbs
  5. Pour batter into the bottom of your two cake pans, assemble according to direction on your lamb cake mold
  6. Bake for approximately one hour
  7. Cool the cake for 10 minutes, remove from pan
  8. Cool to room temp and refrigerate

for frosting:

  1. Mix butter, shortening, powdered sugar, vanilla, and just 3 tablespoons of milk, gradually adding more milk until the consistency is similar to light and fluffy mashed potatoes, it should be stiff enough to hold its shape when you pipe it, but soft enough to pipe easily
  2. Place about 1/2 cup in a small deep bowl and blend in enough milk to make a thick glaze, the texture should be thicker than heavy cream, kind of like a thin pancake batter
  3. Dip the lambs face into the glaze, covering the face and front side of the ears, and allow the glaze to drip off (I occasionally gave it a wipe to help the process)
  4. Add a small amount of frosting to the center of your serving platter, place the lamb on top, this will kind of glue it to the plate, I do this with all cakes, but it’s especially helpful with this top-heavy cake
  5. Add a star tip to a piping bag and pipe swirls of frosting onto the lamb’s body
  6. If desired, use food coloring to tint a small amount of the frosting, literally a tablespoon or two, a light pink or peach color, use this to pipe the inside of the ears and nose
  7. Add jelly beans for eyes, I used a plastic straw and pushed it into the cake where I wanted the eyes to be, it gave me an opening to push the jelly beans into
  8. Refrigerate until you’re ready to put it on the table

Notes

To present your lamb cake on a bed of green grass, mix shredded coconut with a little green food coloring (I used two bags of coconut)

Keywords: Polish Easter, No-fail Lamb Cake