German Easter Lamb Cake
Ingredients
- 17 tbsp. butter
- 1 ¼ cups sugar
- 1 tsp. vanilla extract
- 5 eggs
- 3 cups flour
- 1 tsp. lemon zest or ½ tsp. lemon extract
- 5 tbsp. milk
- 2 ½ tsp. baking powder
- Bread crumbs to sprinkle baking pans
- Powdered sugar to sprinkle
Instructions
- Place soft butter into a large bowl and whip until creamy and light.
- Add sugar and vanilla extract and mix well.
- While beating add one egg at a time.
- Mix in lemon zest.
- In a medium bowl mix flour and baking powder.
- Alternating sieve flour mix and milk to the wet ingredients while whisking.
- Grease cake pans and evenly sprinkle with bread crumbs.
- Fill each of the pans ⅔ with batter.
- Bake in a 400 F preheated oven for 40 min.
- Carefully remove the cake from the cake pan and allow to completely cool on cooling rack.
- Sprinkle generously with powdered sugar.
Notes
This recipe make 2-3 cakes depending on the size of your lamb cake pan. In case you don´t have a lamb cake pan you can use a gugelhupf (bundt cake) pan or mini bundt cake pans.
Nutrition
Yield: 1CakeCalories: 1507kcalCarbohydrates: 183gProtein: 24gFat: 77gFiber: 3gSugar: 85g