Serves 6
45 min
Easter Lamb Cake
Recipe GLPRaeb11e913f4656
A delicate Eastern European butter cake, enriched with eggs and vanilla, gently perfumed with rum. This tender crumb cake is traditionally baked in a lamb-shaped mold and finished with a snowy dusting of icing sugar, making it a festive Easter dessert.
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Ingredients
75 grams unsalted butter
200 grams white sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons dark rum
300 grams all-purpose flour
1 teaspoon baking powder
1/2 cup whole milk
Icing sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Lightly grease and flour a lamb-shaped cake mold or a 9-inch round cake pan. Set aside.
In a medium bowl, cream together the softened butter and white sugar until light, pale, and fluffy, about 3–4 minutes of beating.
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Scrape down the bowl between additions.
Stir in the vanilla extract and rum until well combined.
In a separate bowl, whisk together the flour and baking powder.
Alternately add the flour mixture and milk to the batter in two or three additions, beginning and ending with the flour mixture. Stir gently until just combined; do not overmix.
Pour the batter into the prepared mold or pan, smoothing the top evenly.
Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Once cooled, dust the top generously with icing sugar. Serve at room temperature.
