Osterlamm or Easter Lamb cake

For most of the world the Osterlamm is just a delicious treat but in Germany it has more importance for those who believe in Jesus. A lamb is sacrificed at Easter, but baked in commemoration of the resurrection, a cake in the shape of an Easter lamb. 

In the weeks preceding Easter, each bakery bakes and sells hundreds of these cakes.  Some are covered in powdered sugar, some a lemon glaze and some even cover them in chocolate , we like ours plain!

Our daughter loves to bake! So we let her bake this Easter Lamb cake from start to finish.

Ingredients

• 120g unsalted butter, room temperature
• 110g granulated sugar
• 2 large eggs
• 1 Tbsp vanilla extract (or 1 packet of vanilla sugar)
• 160g all-purpose flour
• 1 tsp baking powder
• ⅛ tsp salt
• 1 Tbsp whole milk
• powdered sugar for dusting
• Osterbackform "Lamm" (Easter Lamb Pan) - 27.5cm x 15cm x 6.5cm

Directions:

Preheat your oven to 350F or 180C degrees. Butter and flour the inside of the lamb pan and clip the sides back together. Place the lamb pan on a baking sheet upside down. 

 Cream together the butter and sugar for about 2 minutes.One at a time, add the eggs and mix well after each egg. Add the vanilla extract and mix to combine.

In another bowl, whisk together the flour, baking powder and salt. Add this to the butter/sugar and mix until just combined. Scrape down the sides of the bowl, add the milk and mix until smooth - no more than about a minute.

Pour all the batter into the prepared lamb pan and smooth out the top. Bake for 45 minutes.

Allow the lamb to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

 Trim off any excess cake from the seams. If the lamb does not sit upright, trim a little off the bottom to make it level.Optionally, you can use writing icing or melted chocolate to pipe on some eyes.