Hello, Easter bakers! If you’re looking to add a show-stopping centerpiece to your holiday table, you’ve come to the right place. Lamb-shaped cakes are a cherished tradition, symbolizing spring and celebration. From classic pound cakes to whimsical decorated creations, we’ve gathered 19 delightful recipes that are sure to inspire. Let’s find your perfect festive bake!
Classic Easter Lamb Cake with Vanilla Frosting
Savor the sweet nostalgia of spring with this charming Easter lamb cake, a tender vanilla sponge shaped into a festive symbol and draped in silky frosting. You’ll love how its gentle sweetness and adorable presentation make it the centerpiece of any holiday table—it’s a tradition that feels both special and surprisingly simple to pull off.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, clarified and cooled to room temperature
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 teaspoons pure vanilla extract
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 batch vanilla buttercream frosting (made with 1 cup unsalted butter, 4 cups confectioners’ sugar, ¼ cup heavy cream, and 2 teaspoons vanilla extract)
– Nonstick cooking spray
Instructions
1. Preheat your oven to 350°F (175°C) and generously coat a lamb-shaped cake mold with nonstick cooking spray, ensuring all crevices are covered to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a large mixing bowl, cream the clarified unsalted butter and granulated sugar with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter-sugar mixture, mixing on low speed after each addition until just incorporated.
5. Alternate adding the dry ingredients and whole milk to the wet mixture in three additions, starting and ending with the dry ingredients, and mix on low speed until the batter is smooth with no lumps.
6. Stir in the pure vanilla extract until evenly distributed throughout the batter.
7. Pour the batter into the prepared lamb mold, filling it about two-thirds full to allow for rising, and tap the mold gently on the counter to release air bubbles.
8. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean with no crumbs attached.
9. Remove the cake from the oven and let it cool in the mold on a wire rack for 15 minutes to set the structure before unmolding.
10. Carefully invert the mold onto the wire rack and gently tap to release the cake, then allow it to cool completely to room temperature, about 1 hour, to avoid melting the frosting.
11. While the cake cools, prepare the vanilla buttercream frosting by beating 1 cup unsalted butter until creamy, then gradually adding confectioners’ sugar, heavy cream, and vanilla extract until smooth and spreadable.
12. Once the cake is fully cooled, use an offset spatula to evenly spread the vanilla buttercream frosting over the entire surface, covering all details of the lamb shape for a polished finish.
13. Decorate as desired with sprinkles or edible flowers, and refrigerate the frosted cake for 30 minutes to set the frosting before serving.
This cake boasts a moist, tender crumb that melts in your mouth, complemented by the rich, creamy vanilla frosting that adds a luxurious sweetness. Try serving it with a side of fresh berries or a drizzle of honey for an extra touch of spring flair—it’s sure to delight both kids and adults alike!
Chocolate Lamb Cake with Buttercream Details
Venturing into the world of decadent desserts, you’ll find this Chocolate Lamb Cake with Buttercream Details to be a showstopper that’s surprisingly approachable. It’s the perfect centerpiece for a special gathering, blending rich chocolate with creamy frosting in a way that feels both elegant and utterly delicious. Let’s get baking!
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup Dutch-process cocoa powder
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– ¾ cup hot brewed coffee
– 1 cup unsalted butter, softened
– 3 cups confectioners’ sugar, sifted
– ¼ cup heavy cream
– 1 tsp vanilla bean paste
– Pink gel food coloring
Instructions
1. Preheat your oven to 350°F and generously grease a lamb-shaped cake pan with non-stick spray.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, Dutch-process cocoa powder, granulated sugar, baking soda, and fine sea salt until fully combined.
3. Add the lightly beaten pasture-raised eggs, whole milk, clarified butter, and pure vanilla extract to the dry ingredients, mixing on medium speed for 2 minutes until smooth.
4. Gradually pour in the hot brewed coffee while stirring, blending for 1 minute until the batter is thin and glossy.
5. Pour the batter into the prepared lamb pan, filling it three-quarters full to allow for rising.
6. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for 1 hour.
8. For the buttercream, beat the softened unsalted butter in a stand mixer on high speed for 3 minutes until pale and fluffy.
9. Gradually add the sifted confectioners’ sugar, mixing on low speed to incorporate, then increase to high and beat for 2 minutes.
10. Pour in the heavy cream and vanilla bean paste, beating on medium speed for 1 minute until smooth and spreadable.
11. Transfer one-third of the buttercream to a small bowl and tint it with pink gel food coloring until vibrant.
12. Frost the cooled cake with the white buttercream using an offset spatula, covering it evenly.
13. Pipe the pink buttercream onto the cake to create decorative details like eyes, a nose, and wool texture.
14. Let the frosted cake set at room temperature for 30 minutes before serving.
Gorgeously moist and deeply chocolaty, this cake boasts a tender crumb that pairs beautifully with the silky, not-too-sweet buttercream. Serve it sliced with a drizzle of raspberry coulis or alongside a scoop of vanilla bean ice cream for an extra indulgent treat that’s sure to impress your guests.
Lemon-Infused Lamb Cake with Zesty Glaze
Oh, you know those days when you want something impressive but not fussy? This lemon-infused lamb cake with its zesty glaze is just the thing—it’s bright, tender, and feels special without being a project. You’ll love how the citrus cuts through the richness, making it perfect for a cozy dinner or a weekend gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless lamb shoulder, trimmed and cut into 1-inch cubes
– 1/4 cup clarified butter
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk
– Zest and juice of 2 lemons
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1 cup confectioners’ sugar
– 1 tbsp unsalted butter, softened
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan with clarified butter.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Add the pasture-raised eggs, lightly beaten, whole milk, and lemon zest to the dry ingredients, stirring just until the batter is smooth and no lumps remain.
4. Gently fold in the boneless lamb shoulder cubes, ensuring they are evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
6. Bake at 350°F for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. While the cake bakes, prepare the glaze by whisking together confectioners’ sugar, lemon juice, and unsalted butter, softened, in a small bowl until it forms a smooth, pourable consistency.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
9. Tip: For easy removal, run a knife around the edges before inverting the cake onto the rack.
10. Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides.
11. Tip: If the glaze thickens too much, warm it slightly for a smoother application.
12. Slice the cake into 8 portions and serve immediately.
13. Tip: For best texture, let the cake rest for 5 minutes after glazing to set the topping.
Perfectly moist and tender, this cake boasts a subtle citrus aroma that complements the savory lamb beautifully. The zesty glaze adds a bright, tangy finish that makes each bite refreshing—try serving it warm with a dollop of whipped cream or alongside a fresh green salad for a balanced meal.
Traditional Bavarian Lamb Cake
Tired of the same old holiday desserts? This Traditional Bavarian Lamb Cake is a showstopper that’s surprisingly simple to make. You’ll love its rich, spiced flavor and tender crumb—it’s perfect for Easter or any special gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 ½ cups granulated sugar
– ¾ cup clarified butter, melted and cooled
– 4 pasture-raised eggs, lightly beaten
– 1 cup buttermilk, at room temperature
– 2 tsp pure vanilla extract
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp fine sea salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– Powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F and generously grease a lamb-shaped cake mold with clarified butter, then dust it lightly with flour to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined.
3. In a separate bowl, combine the melted and cooled clarified butter, lightly beaten pasture-raised eggs, buttermilk at room temperature, and pure vanilla extract, whisking until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula just until no flour streaks remain—overmixing can lead to a tough cake.
5. Spoon the batter into the prepared lamb mold, filling it about three-quarters full to allow for rising, and smooth the top with the spatula.
6. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean with no wet batter.
7. Remove the cake from the oven and let it cool in the mold on a wire rack for 15 minutes to set, which helps it hold its shape without crumbling.
8. Carefully invert the mold onto the rack to release the cake, then let it cool completely for about 1 hour before handling.
9. Dust the cooled cake generously with powdered sugar using a fine-mesh sieve for an even, snowy finish.
So moist and fragrant, this cake boasts a soft, dense texture with warm spice notes that deepen as it sits. Serve it sliced with a dollop of whipped cream or alongside fresh berries for a bright contrast—it’s a charming centerpiece that’ll have everyone asking for seconds.
Almond-Flavored Lamb Cake with Orange Drizzle
Baking something special for the holidays? This almond-flavored lamb cake with orange drizzle is a showstopper that’s surprisingly simple to make. You’ll love how the nutty cake pairs with the bright citrus glaze.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 2 teaspoons almond extract
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1 cup confectioners’ sugar
– 1/4 cup freshly squeezed orange juice
– 1 teaspoon orange zest
Instructions
1. Preheat your oven to 350°F (175°C) and thoroughly grease a lamb-shaped cake mold with softened butter.
2. In a large mixing bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy, about 3 minutes.
3. Gradually incorporate 3 lightly beaten pasture-raised eggs into the butter mixture, beating well after each addition to emulsify.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.
5. Alternately add the dry ingredients and 1 cup whole milk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Fold in 2 teaspoons almond extract until evenly distributed throughout the batter.
7. Pour the batter into the prepared lamb mold, smoothing the top with a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
9. Allow the cake to cool in the mold on a wire rack for 15 minutes before carefully inverting it to release.
10. While the cake cools completely, prepare the drizzle by whisking together 1 cup confectioners’ sugar, 1/4 cup freshly squeezed orange juice, and 1 teaspoon orange zest until smooth.
11. Drizzle the orange glaze evenly over the cooled cake, letting it drip down the sides.
12. Let the glaze set for at least 30 minutes before serving.
Now, you’re ready to enjoy! Notice how the cake’s tender, moist crumb perfectly absorbs the zesty orange drizzle, creating a delightful contrast. For an elegant presentation, garnish with toasted almond slivers and fresh orange segments alongside each slice.
Coconut Lamb Cake with Cream Cheese Frosting
Gather around, friends! You know those cozy winter evenings when you crave something rich and comforting? This cake is your answer—a tender, spiced lamb cake with tropical coconut notes, all wrapped in a tangy cream cheese frosting. It’s the perfect blend of savory and sweet, and honestly, it’s easier to make than you might think.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened shredded coconut
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ tsp salt
– ½ cup clarified butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– ¾ cup buttermilk
– 1 tsp pure vanilla extract
– 8 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 cup confectioners’ sugar
– 1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined.
3. In a separate bowl, combine the clarified butter, lightly beaten pasture-raised eggs, buttermilk, and vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated—avoid overmixing to keep the cake tender.
5. Transfer the batter to the prepared pan, smoothing the top with the spatula for an even bake.
6. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely to room temperature.
8. While the cake cools, make the frosting: in a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until creamy and lump-free, about 2 minutes.
9. Gradually add the confectioners’ sugar, beating on low speed until combined, then increase to medium-high and beat for 1 minute until fluffy.
10. Mix in the fresh lemon juice until just incorporated, being careful not to overbeat, which can cause the frosting to become runny.
11. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top with an offset spatula, creating decorative swirls if desired.
12. Let the frosted cake set at room temperature for 15 minutes before slicing to allow the flavors to meld.
Vividly moist and aromatic, this cake boasts a tender crumb from the clarified butter and a subtle warmth from the spices. The cream cheese frosting adds a tangy contrast that balances the coconut’s sweetness beautifully. For a creative twist, serve it with a drizzle of honey or alongside a cup of spiced chai to enhance those cozy winter vibes.
Marbled Lamb Cake with Chocolate Ganache
Let’s be honest—sometimes you want a dessert that feels a little fancy but is still totally doable at home. This marbled lamb cake is exactly that, with a rich chocolate swirl and a smooth ganache that makes it perfect for a special weekend treat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 3/4 cup unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup buttermilk
– 1 tsp pure vanilla extract
– 1/2 cup Dutch-process cocoa powder
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 8 oz high-quality dark chocolate, finely chopped
– 1 cup heavy cream
– 2 tbsp clarified butter
Instructions
1. Preheat your oven to 350°F and generously grease a lamb-shaped cake pan with clarified butter, ensuring all crevices are coated to prevent sticking.
2. In a large mixing bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until fully incorporated, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until evenly combined.
5. Alternately add the flour mixture and buttermilk to the wet ingredients in three additions, beginning and ending with the flour, and mix on low speed just until no dry streaks remain—overmixing can lead to a tough cake.
6. Divide the batter evenly into two bowls; into one bowl, fold in the Dutch-process cocoa powder until fully blended to create a chocolate batter, leaving the other as a vanilla batter.
7. Spoon alternating dollops of the vanilla and chocolate batters into the prepared lamb cake pan, then use a skewer to gently swirl them together 3–4 times for a marbled effect, being careful not to overmix and muddy the pattern.
8. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean with a few moist crumbs.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely to room temperature—this prevents the cake from breaking apart.
10. While the cake cools, make the ganache: place the finely chopped high-quality dark chocolate in a heatproof bowl.
11. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, about 3–4 minutes, then immediately pour it over the chocolate.
12. Let the mixture sit undisturbed for 2 minutes to melt the chocolate, then whisk gently from the center outward until smooth and glossy; if lumps remain, place the bowl over a pot of simmering water and stir until fully melted.
13. Allow the ganache to cool slightly for 5–10 minutes until it thickens to a pourable consistency, then drizzle it evenly over the cooled cake, letting it drip down the sides for an elegant finish.
14. Let the ganache set at room temperature for about 30 minutes before slicing to ensure clean cuts.
Dense yet tender, this cake offers a delightful contrast between the moist vanilla and rich chocolate swirls, all enveloped in a silky ganache. Serve it with a dollop of whipped cream or alongside fresh berries for a vibrant touch that balances the deep cocoa notes.
Moist Carrot Lamb Cake with Cream Cheese Icing
Unbelievably moist and packed with flavor, this carrot lamb cake is the ultimate cozy dessert. You’ll love how the savory lamb and sweet carrots come together under a blanket of tangy cream cheese icing. It’s a unique twist on a classic that’s perfect for any gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon kosher salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup granulated sugar
– ¾ cup light brown sugar, packed
– ¾ cup clarified butter, melted and cooled
– 3 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 cups finely grated carrots (from about 3 medium carrots)
– ½ cup ground lamb, cooked and cooled
– ½ cup chopped walnuts, toasted
– 8 ounces full-fat cream cheese, softened to room temperature
– 4 tablespoons unsalted butter, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 1 teaspoon fresh lemon juice
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, kosher salt, ground cinnamon, and freshly grated nutmeg until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the granulated sugar, light brown sugar, and clarified butter for 3 minutes until light and fluffy.
4. Tip: Ensure the clarified butter is cooled to prevent curdling the eggs.
5. Add the lightly beaten pasture-raised eggs one at a time to the sugar mixture, beating well after each addition, then mix in the pure vanilla extract.
6. Gradually fold the dry flour mixture into the wet ingredients with a spatula until just incorporated, being careful not to overmix.
7. Gently stir in the finely grated carrots, cooked and cooled ground lamb, and toasted chopped walnuts until evenly distributed throughout the batter.
8. Tip: Toast the walnuts in a dry skillet over medium heat for 5 minutes to enhance their nutty flavor before adding.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely for at least 1 hour.
12. While the cake cools, make the icing by beating the softened full-fat cream cheese and unsalted butter with an electric mixer on medium-high speed for 2 minutes until smooth and creamy.
13. Gradually add the sifted confectioners’ sugar, beating on low speed until combined, then mix in the fresh lemon juice.
14. Tip: For a fluffier icing, beat the mixture on high speed for an additional 30 seconds after adding all ingredients.
15. Once the cake is completely cool, spread the cream cheese icing evenly over the top with an offset spatula.
16. Slice and serve immediately, or refrigerate for up to 2 days for a firmer texture.
Buttery and rich, this cake boasts a tender crumb from the carrots and a savory depth from the lamb, all balanced by the tangy icing. Serve it slightly chilled with a drizzle of honey or alongside a cup of spiced tea for an extra cozy treat.
Spiced Rum Lamb Cake with Nutmeg and Cinnamon
Ready to elevate your holiday baking? This spiced rum lamb cake is the perfect festive centerpiece, blending warm spices with rich rum for a dessert that’s both impressive and comforting. You’ll love how the nutmeg and cinnamon create a cozy aroma that fills your kitchen.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup unsalted butter, clarified and cooled to 70°F
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1/4 cup dark spiced rum
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F and generously grease a lamb-shaped Bundt pan with clarified butter, ensuring all crevices are coated to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, ground cinnamon, freshly grated nutmeg, and fine sea salt until fully combined.
3. Add the clarified butter and lightly beaten pasture-raised eggs to the dry ingredients, mixing on medium speed for 2 minutes until the batter is smooth and pale.
4. Gradually pour in the whole milk and dark spiced rum, folding gently with a spatula until just incorporated to avoid overmixing, which can toughen the cake.
5. Pour the batter into the prepared lamb pan, tapping it lightly on the counter to release any air bubbles for an even bake.
6. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the thickest part of the cake emerges clean with no wet crumbs.
7. Remove the pan from the oven and let it cool on a wire rack for 15 minutes before inverting to release the cake, ensuring it doesn’t break.
8. Allow the cake to cool completely on the rack for at least 1 hour before serving to let the flavors meld and the texture set.
Unbelievably moist and tender, this cake boasts a delicate crumb infused with the warm, aromatic notes of cinnamon and nutmeg, complemented by the subtle depth of spiced rum. Serve it dusted with powdered sugar for a simple elegance or alongside a dollop of whipped cream infused with a hint of rum for an extra festive touch.
Gluten-Free Lamb Cake with Almond Flour
Craving something special but need to keep it gluten-free? You’re in luck. This lamb cake made with almond flour is moist, flavorful, and perfect for a cozy gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups blanched almond flour
– 1 cup granulated cane sugar
– ½ cup clarified butter, melted and cooled
– 3 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– ½ tsp fine sea salt
– ¼ cup whole milk, at room temperature
Instructions
1. Preheat your oven to 350°F and generously grease a lamb-shaped cake pan with clarified butter.
2. In a large mixing bowl, whisk together the blanched almond flour, granulated cane sugar, baking soda, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and pour in the melted clarified butter, lightly beaten pasture-raised eggs, pure vanilla extract, and whole milk.
4. Gently fold the wet ingredients into the dry mixture using a spatula until just incorporated, being careful not to overmix to maintain a tender crumb.
5. Pour the batter evenly into the prepared lamb cake pan, tapping it lightly on the counter to remove any air bubbles.
6. Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes to set, which helps prevent sticking.
8. Carefully invert the pan onto a wire rack to release the cake, then allow it to cool completely for about 1 hour before serving.
9. For a professional finish, dust the cooled cake with a light sprinkle of powdered sugar just before presentation.
Very moist and subtly sweet, this cake boasts a delicate almond flavor with a tender, crumbly texture that holds its shape beautifully. Try serving it with a dollop of whipped coconut cream or fresh berries for a refreshing contrast.
Raspberry-Filled Lamb Cake with Lemon Icing
Venturing into a dessert that’s both whimsical and elegant? This raspberry-filled lamb cake with lemon icing is a showstopper that’s surprisingly approachable. You get tender, buttery cake, a burst of tart-sweet raspberry filling, and a bright lemon glaze that ties it all together. It’s perfect for a spring celebration or whenever you want to bake something special.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 ¼ cups (281g) cake flour, sifted
– 1 ½ teaspoons baking powder
– ½ teaspoon fine sea salt
– ¾ cup (170g) unsalted European-style butter, at room temperature
– 1 ½ cups (300g) granulated sugar
– 3 large pasture-raised eggs, lightly beaten, at room temperature
– 1 teaspoon pure vanilla extract
– 1 cup (240ml) whole buttermilk, at room temperature
– 1 cup (about 300g) seedless raspberry preserves
– 2 cups (240g) confectioners’ sugar, sifted
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon whole milk
– ¼ teaspoon pure lemon extract
Instructions
1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup lamb-shaped Bundt pan, ensuring all crevices are coated to prevent sticking.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted European-style butter and granulated sugar on medium-high speed for 4-5 minutes, until pale and fluffy. Tip: Proper creaming incorporates air, which is key for a light cake crumb.
4. With the mixer on low, gradually add the lightly beaten pasture-raised eggs in three additions, mixing until just incorporated after each and scraping down the bowl as needed. Blend in the pure vanilla extract.
5. Alternately add the dry ingredients and whole buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until the batter is just smooth, being careful not to overmix.
6. Pour half of the batter into the prepared lamb pan and spread it evenly. Dollop the seedless raspberry preserves over the batter, keeping it about ½ inch from the edges. Top with the remaining batter and smooth the surface.
7. Bake for 40-45 minutes, or until a wooden skewer inserted into the cake (avoiding the filling) comes out clean and the cake springs back lightly when touched. Tip: Rotate the pan halfway through baking for even browning.
8. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely, about 1 hour. Tip: If the cake resists, gently run a thin knife around the edges to loosen it.
9. For the icing, whisk together the sifted confectioners’ sugar, freshly squeezed lemon juice, whole milk, and pure lemon extract in a medium bowl until completely smooth and pourable.
10. Drizzle the lemon icing generously over the completely cooled cake, allowing it to drip down the sides. Let the icing set for 20-30 minutes before serving.
Creating this cake yields a moist, fine-crumbed texture that perfectly contrasts with the gooey raspberry center. The lemon icing adds a sharp, citrusy brightness that cuts through the richness. Consider serving it with a dollop of lightly sweetened whipped cream or alongside fresh berries for an extra refreshing touch.
Vegan Lamb Cake with Coconut Cream
Tired of the same old vegan desserts? This vegan lamb cake with coconut cream is a showstopper that’s surprisingly simple to pull off. You’ll love how the rich, spiced cake pairs with the light, fluffy coconut topping—perfect for impressing guests or treating yourself.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ½ cup vegetable oil
– 1 cup unsweetened almond milk
– 1 tbsp apple cider vinegar
– 1 tsp pure vanilla extract
– 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
– 2 tbsp powdered sugar
– ½ tsp vanilla bean paste
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and ground cloves until fully combined.
3. In a separate bowl, combine the vegetable oil, unsweetened almond milk, apple cider vinegar, and pure vanilla extract, stirring until emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently until just incorporated, being careful not to overmix.
5. Transfer the batter to the prepared pan and bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. While the cake cools, open the refrigerated can of full-fat coconut milk and scoop out the solidified cream into a chilled bowl, discarding the liquid.
8. Using an electric mixer on high speed, whip the coconut cream for 3-4 minutes until stiff peaks form.
9. Gently fold in the powdered sugar and vanilla bean paste until evenly distributed.
10. Once the cake is fully cooled, spread the coconut cream evenly over the top with an offset spatula.
Cool and slice this beauty to reveal its moist, tender crumb infused with warm spices. The coconut cream adds a luscious, dairy-free richness that balances the cake’s subtle sweetness beautifully—try garnishing with toasted coconut flakes or a drizzle of maple syrup for an extra touch of elegance.
Pistachio-Studded Lamb Cake with Rose Water
Gather your friends for something truly special—this pistachio-studded lamb cake with rose water is the showstopper your next dinner party needs. It’s moist, fragrant, and just impressive enough to make everyone think you spent all day in the kitchen. You’ll love how the floral notes play off the rich lamb and crunchy nuts.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 75 minutes
Ingredients
– 2 lbs ground lamb, 85% lean
– 1 cup shelled pistachios, roughly chopped
– 3 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup whole milk
– 1/4 cup clarified butter, melted
– 3 tbsp rose water
– 1 tbsp ground cumin
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1/2 tsp ground cardamom
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan with clarified butter.
2. In a large mixing bowl, combine the ground lamb, chopped pistachios, lightly beaten eggs, panko breadcrumbs, whole milk, melted clarified butter, rose water, ground cumin, kosher salt, black pepper, and ground cardamom.
3. Use your hands to mix the ingredients thoroughly until just combined, being careful not to overwork the meat, which can make the cake dense.
4. Transfer the mixture to the prepared loaf pan, pressing it down evenly with a spatula to eliminate air pockets.
5. Bake in the preheated oven for 70–75 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the center.
6. Remove the pan from the oven and let the cake rest for 15 minutes on a wire rack; this allows the juices to redistribute, keeping it moist.
7. Carefully invert the pan onto a serving platter to release the cake, then slice it into 1-inch thick portions while still warm.
8. For a golden finish, brush the top lightly with additional melted clarified butter before serving, if desired.
Rich and aromatic, this cake boasts a tender, juicy crumb from the lamb, punctuated by the satisfying crunch of pistachios. The rose water lends a subtle floral perfume that elevates the warm spices beautifully. Try serving slices alongside a dollop of minted yogurt or a simple arugula salad for a refreshing contrast.
Conclusion
Nothing says Easter like a beautiful lamb cake! We hope this collection of 19 delightful recipes inspires your holiday baking. Pick a favorite, give it a try, and let us know how it turns out in the comments below. Don’t forget to share this roundup on Pinterest to spread the joy. Happy baking!
