Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Lamb cake, for Easter or someone special. My Grandmother used to bake this special cake just for me for my birthday each year, since my birthday usually falls close to Easter each year. This tradition started on my first birthday, now the tradition has continued onto my daughter's birthdays.

Recipe Summary test

prep:
45 mins
cook:
35 mins
total:
1 hr 20 mins
Servings:
10
Yield:
1 lamb cake
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.

    Advertisement
  • Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.

Nutrition Facts

512 calories; protein 3g; carbohydrates 83.2g; fat 19.1g; sodium 486.8mg. Full Nutrition
Advertisement

Reviews (21)

Most helpful positive review

Rating: 4 stars
03/23/2009
Easter Lamb cakes are a Polish Easter tradition. I have been making them with my mother for many years. We now add an instant pudding mix to a box cake mix to get the heavier "poundcake" like density. After unmolding the cake. cooliing it; I put it in the freezer to let to harderned a bit before I ice it. Then I sprinkle on coconut add raisin eyes and nose plus royal icing flowers. Next a tiny ribbon is added and tied around the neck. Back it goes into the freezer. When totally frozen it is wrapped in syran wrap then replaced into the freezer. At Easter it reappears in a table display and eaten after brunch. It is not unusual to make 5 or 6 to give to friends. Read More
(95)

Most helpful critical review

Rating: 3 stars
03/14/2008
The lamb cake pans are not supposed to be baked in two halves. I thought that too till I found out differently; you'll notice that one half of the pans has tiny air holes in it. You put the whole cake batter into the (well-buttered) half that doesn't have the air holes which is the bottoml it will be full. Then you put the other well-buttered half pan over it and snap the two together. It's probably wise to get a piece of string and tie it too. Then you bake the whole thing in the oven and it rises up into the top half. You can look online for a recipe to do this if you like; I'm not sure how long it takes. You can also stick a toothpick through one of the airholes to check doneness. After you take it out cool it completely before removing from the mold. This way the cake is a whole lamb! I'm not sure if this will work with a cake mix pound cake is traditional because it has more tensile strength. Read More
(197)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/14/2008
The lamb cake pans are not supposed to be baked in two halves. I thought that too till I found out differently; you'll notice that one half of the pans has tiny air holes in it. You put the whole cake batter into the (well-buttered) half that doesn't have the air holes which is the bottoml it will be full. Then you put the other well-buttered half pan over it and snap the two together. It's probably wise to get a piece of string and tie it too. Then you bake the whole thing in the oven and it rises up into the top half. You can look online for a recipe to do this if you like; I'm not sure how long it takes. You can also stick a toothpick through one of the airholes to check doneness. After you take it out cool it completely before removing from the mold. This way the cake is a whole lamb! I'm not sure if this will work with a cake mix pound cake is traditional because it has more tensile strength. Read More
(197)
Rating: 4 stars
03/23/2009
Easter Lamb cakes are a Polish Easter tradition. I have been making them with my mother for many years. We now add an instant pudding mix to a box cake mix to get the heavier "poundcake" like density. After unmolding the cake. cooliing it; I put it in the freezer to let to harderned a bit before I ice it. Then I sprinkle on coconut add raisin eyes and nose plus royal icing flowers. Next a tiny ribbon is added and tied around the neck. Back it goes into the freezer. When totally frozen it is wrapped in syran wrap then replaced into the freezer. At Easter it reappears in a table display and eaten after brunch. It is not unusual to make 5 or 6 to give to friends. Read More
(95)
Rating: 3 stars
04/14/2009
I have NEVER heard about baking the two pieces separately???? We always used string to tightly wrap the two pieces together. We always just fill the bottom part with the cake mix and it rises and cooks into the top part??? Out of curiosity I may just try the two part method but I would think it would be hard to keep together standing up with just frosting! TIP: We always place a toothpick lying flat in the ear part into the head to support the ears from breaking off Read More
(55)
Advertisement
Rating: 5 stars
01/29/2005
alittle helper tip: use cut sections of a drinking straw on the middle of cake will give extra support when holding the two halves together.:) Read More
(42)
Rating: 3 stars
04/06/2009
I think she has a good idea...I worked at a bakery I make wedding cakes & special cakes in my home so I am a very experienced baker....but I have yet to have a lamb cake come out that is perfect...its either underbaked or overbaked or its too dark around the edges & my family won't eat it...this year I am baking the 2 halves & the pan I have does not have any steam holes in it...so I am baking chocolate in one side & white on the other...will put the 2 halves together with chocolate canned frosting then use my own buttercream frosting......for all of you that have good luck with baking the 2 halves together....good for you!!! but for those of us that have trouble this is a very creative way to do it..... Read More
(34)
Rating: 5 stars
04/18/2003
it is a great recipi..... Read More
(21)
Advertisement
Rating: 5 stars
04/23/2011
This is an Easter tradition in our family. We have always made a pound cake and using a couple of toothpicks in the head while baking allows for a more stable lamb. Frosting and a little imagination make the Easter lamb a table centerpiece. See my photos '09 '10 and'11. Enjoy Barbara Read More
(9)
Rating: 4 stars
03/25/2005
nice. It was tasty and good. My family liked it. Read More
(9)
Rating: 5 stars
04/13/2009
I WROTE THE REVIEW AND FORGOT TO RATE IT. I'M SURE YOU COULD TELL BY MY NOTE I RATE IT FIVE STARS AS IT IS EASY TO DO EVEN FOR A NEW BAKER AND STILL FUN FOR A WELL SEASONED BAKER. ENJOY Read More
(6)