Traditional German Osterlamm (Easter Lamb Pound Cake)
Osterlamm Cake
Classic German Easter lamb cake — a tender lemon-vanilla pound cake baked in a lamb mold.
Nutrition (per serving)
Osterlamm is a beloved German Easter tradition — a buttery pound cake baked in a lamb-shaped mold, often dusted with powdered sugar and presented at the family table. This version leans on classic pound-cake technique with bright lemon and vanilla notes that keep the crumb tender and festive.
The recipe is straightforward and forgiving: cream butter and sugar, add eggs one at a time, fold in dry ingredients with a splash of milk and sour cream for moisture. Bake until golden, cool completely before unmolding, then finish with a generous dusting of powdered sugar — and, if you like, tie a ribbon around the lamb's neck for that quintessential Easter look.
Ingredients
- Unsalted butter, softened:1 cup
- Granulated sugar:1 1/4 cup
- Large eggs:4 pieces
- Vanilla extract:1 tsp
- Lemon zest (from 1 lemon):1 tbsp
- All-purpose flour:2 cups
- Baking powder:1 1/2 tsp
- Salt:1/4 tsp
- Milk:1/4 cup
- Sour cream (or plain yogurt):1/4 cup
- Powdered sugar for dusting:1/2 cup
- Butter and flour for the mold:1 tbsp
Instructions
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Preheat oven to 350°F. Generously butter the lamb-shaped cake mold and dust with flour, tapping out the excess. Place the mold on a baking sheet to catch any drips.
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In a large bowl, cream the softened butter and granulated sugar with a hand or stand mixer on medium speed until pale and fluffy, about 3–4 minutes.
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Add eggs one at a time, beating briefly after each addition so the mixture stays smooth. Stir in the vanilla extract and lemon zest.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Reduce the mixer speed and add about one-third of the dry ingredients to the butter mixture, then half of the milk and sour cream. Continue alternating, ending with the remaining dry ingredients. Scrape the bowl and fold gently until just combined; do not overmix.
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Spoon the batter into the prepared lamb mold, smoothing the surface with an offset spatula and tapping the mold gently on the counter to release any large air bubbles.
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Bake on the middle rack for 45–55 minutes, or until the cake is deep golden and a toothpick inserted into the thickest part comes out clean. If the top browns too quickly, tent loosely with foil.
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Allow the cake to cool in the mold on a wire rack for 10–15 minutes. Carefully invert the mold and lift it off; then let the cake cool completely on the rack.
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Once fully cooled, dust the lamb with a generous layer of powdered sugar using a fine sieve. Optionally, tie a clean ribbon around the lamb's neck for decoration (remove before slicing if ribbon is not food-safe).
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Slice and serve at room temperature. Store any leftovers tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days.
Tips & Notes
- Room-temperature ingredients (butter, eggs) blend more evenly and give a smoother batter.
- If you don’t have a lamb pan, bake in a standard loaf or Bundt pan and dust with powdered sugar or cut a small lamb shape from a cake top.
- Don’t try to unmold while the cake is hot — cooling a bit prevents the lamb’s details from sticking or breaking.
- For extra flavor, replace 1 tbsp of milk with rum or a little lemon juice for a brighter finish.
