Czech Easter is full of delicious kitchen favorites, and the Easter lamb cake is one of the most beloved! With this easy step-by-step recipe, you can bake your own at home. It is perfect for beginners and a great way to start a new tradition.
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➜ About the recipe
I got this lamb cake recipe from an old Czech cookbook, and it is a great choice even if you are new to baking. The batter is made with whole beaten eggs, so there is no need to separate the whites or deal with extra steps.
The recipe uses buttermilk (podmáslí in Czech), which keeps the cake wonderfully moist. After baking, I simply dust the lamb with powdered sugar to let the beautiful shape of the mold stand out. Just make sure to prepare the mold well so the cake comes out easily - see the instructions below.
FUN FACT: The lamb cake is traditionally baked on Holy Saturday, known in Czech as Bílá sobota (White Saturday). In the past, people would bring the cake to church on Easter Sunday to have it blessed by a priest. The blessing often included other traditional Easter foods as well, such as Mazanec, sweet Czech Easter bread.
➜ Pronuntiation
For Czechs, baking a lamb cake is a popular Easter tradition; we call it "Velikonoční beránek." Here is the Czech pronunciation:
➜ Why is lamb cake baked at Easter?
For Christians who commemorate Easter as the time of Jesus Christ's crucifixion, the lamb symbolizes purity and innocence. In the Middle Ages, a living lamb was often sacrificed and eaten as part of a ritual meal in the Czech lands.
However, most Czech people - especially those in the rural areas - were poor, so the symbolic lamb gradually took the form of the sweet cake we know today.
Many Czech families still keep beautiful vintage lamb molds made of cast iron or stoneware, carefully passed down from one generation to another.
Here you can read more about Czech Easter traditions
➜ Ingredients for Czech lamb cake
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
Easter lamb cake is one of those classic recipes that belongs on the holiday table. To make it, you will need the following:
- Whole eggs - at room temperature (not egg yolks and whites separated)
- Sugar - granulated
- Buttermilk - the sour milk product gives the lamb the necessary smoothness. Take the buttermilk out of the fridge about an hour in advance and let it come to room temperature.
- Lemon zest - the yellow outer skin freshly grated from a well-washed lemon. If possible, use an organic lemon.
- Vanilla extract
- Vegetable oil - such as Canola or sunflower. Do not use olive oil, it is too aromatic for this delicate pastry.
- All-purpose flour
- Baking soda - not baking powder
You will also need a bit of solid fat and sifted plain breadcrumbs to grease and dust the lamb cake pan.
I used this lamb cake mold (affiliate link) from the Czech brand TESCOMA.
➜ Instructions with photos
STEP 1: START WITH THIS: Take the eggs and buttermilk out of the fridge at least one hour before baking and let them come to room temperature. Thoroughly grease the lamb mold with melted solid fat, then dust it with fine breadcrumbs. Gently tap the mold on the counter to shake off any excess breadcrumbs. Preheat the oven to 320 °F (160 °C) with upper and lower heat.
STEP 2: Crack the eggs into a large bowl and beat them with the granulated sugar using an electric mixer. Start at a low speed and add the sugar gradually rather than all at once, then increase the speed to high. Be patient, whipping takes at least 5 minutes, often longer. The mixture should become light and airy.
STEP 3: Reduce the speed to a minimum, and add the vanilla and lemon zest. Gradually whisk in the buttermilk and oil.
STEP 4: Combine the flour and baking soda. Add the mixture gradually to the batter, slowly whisking it in to avoid lumps.
⇢ Learn how to grease and flour a pan for cakes
STEP 5: Pour the batter into the prepared mold as soon as it is mixed. Fill it to about 1 inch (2.5 cm) below the edge, as the batter will rise during baking.
Helpful tip: Bake the cake as soon as possible after preparing the batter. Baking soda reacts quickly, and if the batter sits too long, the lamb cake may turn out less fluffy and more dense.
STEP 6: Place the mold filled with batter in the preheated oven and bake for 1 to 1¼ hours.
IMPORTANT: Baking time also depends on the type of mold. A heavy stoneware or cast iron mold will require more time than a lighter aluminum or silicone lamb cake pan. Always perform a doneness test.
At the end of baking, test the cake for doneness. Insert a wooden skewer into the lamb. If it comes out clean, the cake is ready. If there is any raw batter on the skewer, return the lamb to the oven for another five minutes and test again.
⇢ More about that: How to tell when my cake is done
➜ How to safely unmold the cake
Let the baked lamb rest for 10 minutes. Then carefully turn the mold over and check whether the cake has released.
If it sticks, place a tea towel soaked in cold water and well wrung out over the mold. Let it sit for a few minutes, then try again. The lamb should release more easily from the mold.
TIP: The key to removing the lamb smoothly is proper preparation of the mold before baking. I always grease and dust the mold, even if it has a non-stick coating. With frequent use, the non-stick surface tends to lose some of its effectiveness.
➜ Lamb cake mold size
I bake my lamb cake in a one-piece ceramic mold (affiliate link) made by the Czech company Tescoma.
I measured the mold's dimensions to give you a better idea of its size. This will help you estimate the right amount of batter, enough to fill the mold properly without overflowing during baking.
Size of the lamb cake pan:
- Volume: 8 cups / 1.9 L
- Length: 12" / 30 cm
- Height at head: 7" / 17.5 cm
- Height at the bottom: 5" / 12.5 cm
➜ Preparing the lamb mold
Grease the mold thoroughly, including every little wrinkle. Use a little softened to melted butter and a pastry brush to simplify the work. After that, dust the mold with sieved breadcrumbs.
This way, the cake will not stick to the pan sides, and it will be easy to take the lamb out after it is baked. The shape of a lamb, especially the head of the cake, will be regular, with all details visible.
➜ Serving
After baking, I let the cake cool completely and then dust it with powdered sugar using a sieve. In Czech baking, sweets made in decorative molds are usually kept simple and are rarely covered with chocolate glaze or buttery frosting.
For a festive presentation, I like to tie a ribbon around the lamb's neck in spring colors such as green, red, or yellow. If you want to add a small detail, place two raisins or blanched almonds on the lamb's face for the eyes. In old Czech homes, people sometimes placed a small green twig into the lamb's mouth to symbolize the arrival of spring.
When the Beránek lamb cake is ready, I transfer it to a platter and place it proudly on the Easter table.
Still craving something delicious and sweet? Try Medovník, a famous Czech honey cake!
➜ Tips for success
- If necessary, cut the bottom of the baked cake with a sharp knife so that the lamb stands upright.
- If you are using a ceramic lamb mold, remove the cake from the mold shortly after baking. Otherwise, the edges may overcook. Ceramic and cast-iron molds take longer to heat up, but they retain heat and stay hot even after being removed from the oven.
- Choose a lamb cake mold with a wider neck. Narrow-necked molds increase the risk of the head breaking off-either when removing the cake from the mold or while handling it afterward.
More Czech Easter recipes:
- Jidáše - Czech Easter sweet yeasted pastry
- Easter stuffing - Czech "hlavička" stuffing loaded with herbs and smoked meat
- Boží milosti - a sweet treat made with white wine
- Easter biscuits - jam-filled
- Easter birds - made with sweet yeast dough
- Sweet braided Easter bread
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Czech Easter Lamb Cake
Tap or hover to scale
Ingredients
- 3 eggs at room temperature
- 1 ¼ cups granulated sugar
- 1 cup buttermilk at room temperature
- 2 ¾ cups all-purpose flour
- 1 ½ Tablespoons lemon zest freshly grated from 1 smaller lemon
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda not baking powder
- ¼ cup vegetable oil canola or sunflower oil
Misc.
- 1 Tablespoon solid fat for greasing the mold
- 2 Tablespoons sifted breadcrumbs for flouring the mold
- 2 Tablespoons powdered sugar to dust the lamb cake
Instructions
- Thoroughly grease every fold of the lamb mold with melted 1 Tablespoon solid fat, then dust it with 2 Tablespoons sifted breadcrumbs or flour. Tap the mold gently on the counter to remove any excess. Preheat the oven to
320 °F with upper and lower heat. - Take 3 eggs out of the refrigerator one hour before baking. Crack them into a large bowl and beat with the granulated sugar using an electric mixer. Start on lower speed, adding 1 ¼ cups granulated sugar gradually, then increase the speed to high. Beat for at least 5 minutes, until the mixture becomes pale, light, and airy.
- Reduce the mixer speed to low. Add ½ teaspoon vanilla extract and 1 ½ Tablespoons lemon zest, then gradually mix in 1 cup buttermilk and ¼ cup vegetable oil.
- In a separate bowl, combine 2 ¾ cups all-purpose flour and 1 teaspoon baking soda. Gradually add the mixture to the batter, mixing slowly to prevent lumps.
- Pour the batter into the prepared mold immediately. Fill the mold to about 1¼ inches (3 cm) below the edge, as the batter will rise during baking.
- Place the filled mold in the preheated oven and bake for 1 to 1¼ hours.
- Check for doneness by inserting a wooden skewer into the lamb. If it comes out clean, the cake is ready. If batter sticks to the skewer, return the cake to the oven for 5 more minutes, then test again.
- Let the baked lamb rest in the mold for 10 minutes, then carefully turn the mold over and remove the cake.
- Allow the lamb to cool completely. Dust with 2 Tablespoons powdered sugar, tie a ribbon around the neck in cheerful spring colors, and place it on a serving platter.
Notes
- The ingredients are meant for an 8-pan lamb mold about 13 inches (33 cm) in size.
- Greasing the mold: Grease the entire mold really thoroughly, including every little wrinkle. Best use melted butter and a pastry brush for greasing. After that, dust the mold with sieved breadcrumbs and remove any excess.
- How to unmold the lamb cake: Let the baked lamb rest for 5-10 minutes. Then carefully turn the mold over and check whether the cake has separated from the mold. If it is still sticking, place a tea towel soaked in cold water and wrung out over the mold. Leave it for a few minutes, then the lamb should release easily from the mold.
- Decorating: Let the lamb cool, then dust it with icing sugar. Tie a bow around the neck in cheerful spring colors (green, yellow, red) and arrange it on a platter.
- If necessary, cut the bottom of the baked cake with a sharp knife so that the lamb stands upright.
Monica says
Ahoj
I noticed there were no instructions for when to add the milk?
Petra Kupská says
Ahoj Monica, thank you for your sharp eye. The milk is poured in immediately after adding the eggs to the batter. I’ve already edited the information in the recipe card – step 5. Happy Easter (veselé Velikonoce) from the Czech!
Nancy says
My Czech Grandmother made the Lamb cake every year for Easter!I am still making it, as well as my 4 grown daughters!! It has evolved into a frosted Lamb decorated with candies and surrounded by homemade Easter eggs. I love your site as it brings back many happy recipes of my youth. My eldest daughter makes the Christmas Houska for us each year. Thank you.
Petra Kupská says
I love the way you present the lamb cake! 🙂 In the Czech Republic, we also put "Beránek" cake on a platter and place colored Easter eggs around it; it looks very nice. Christmas Houska is called vánočka nowadays, and its Easter variation is called Mazanec - here is a recipe: https://www.cooklikeczechs.com/velikonocni-mazanec-czech-sweet-easter-bread/
Greetings from Bohemia, Petra
Peter Bright says
We didn't have buttermilk to hand so used kefir instead. Worked really well. Thanks for all of your fantastic recipes. Dobrou chuť!
R says
Where can you buy a Czech lamb pan?
Petra Kupská says
If you are located in the US, I suggest Amazon.com and the Czech brand Tescoma. You can find the lamb pan HERE. However, it is a bit pricey :/, I see in the Czech Republic the price is half.
Donna says
Do you know if this recipe was around in the 1960's A friend of my grandmother used to make us a lamb cake every Easter .It was a very different tasting cake than I have ever had since. It was somewhat dense but delicious. There was white icing and coconut covering the lamb. I've never been able to find the recipe. I'm wondering if this could be it
Petra Kupská says
Ahoj Donna, thank you for your comment. Every family has a slightly different lamb cake recipe, and it's hard to say what your grandmother's friend made. However, this recipe contains quite a lot of butter; it is not dry inside but soft and kind of moist. When it comes to decorating, Czechs usually just dust the surface of the lamb with icing sugar (no cream icing). Best wishes, Petra
Hana says
Hi Donna, there are many different recipes for beranek, there is one dough type where you add tvaroh (quark, a soft, fresh un-aged cheese similar to Philadelphia cheese but softer). This might be what you are talking about. Quark makes the cake more dense than the sponge type dough. Some also use white chocolate as a glaze and sprinkle with shaved coconut to imitate the lamb's fur. You can google Velikonoční beránek z tvarohového těsta or Velikonoční beránek tvarohový if you want to check it out. If you hit 'translate this page' next to the Google search result you wish to view you might get a decent (not perfect) English translation to read through. Hope I helped 🙂
Marion Krejci Langguth says
Planning to bake this today. So happy to add to the knowledge of my heritage, as I am a pure-bred Bohemian. Thank you!
Petra Kupská says
You are very welcome and fingers crossed for success! Have a blessed Easter, Petra 🙂
Joan D. Ford says
I just heard about this Beronic Lamb cake so just wondered the origin..I thought it was a Polish or a Mediterranean pound cake . I then found this recipe made with buttemilk and oil. I think that make a moist cake. Another recipe used 8 eggs. I happen to make a carrot cake this Easter with ground oat flour , oil and 4 eggs. Our organist was excited to tell me about her lamb pound cake her grandmother baked for her family. I suppose could make a sheet cake and carve to the shape of a lamb then decorate or just sprinkle with confectioners sugar.. Thank you.
Anicka Cooklikeczechs.com says
Joan, thank you for your comment. This recipe for Lamb Cake uses three eggs - trust me, that's enough for a successful cake. In the Czech Republic, lamb cake is always baked in a special lamb-shaped tin (lamb cake pan), and I honestly have no experience with baking a cake on a sheet cake pan and cutting it into a lamb shape afterwards. If you try it, let me know what the result was!
Dusan says
The recipe is, as always, just perfect. Thank you. Would you have some good tricks on how to use a double-sided mold? I was able to buy a cool antique mold here in California but I am not sure how to use it. Bake ti in two separated, cut flat both parts and "glue" together using some cake filling....or try to fill both halves and tight them together with wire....or so? As you can imagine my antique mold is missing instructions....:-))))).....Thanks!
Nancy says
I have a two-sided lamb cake mold that I have been using for a number of years. I thoroughly grease and flour (or use Pam Baking Spray) the mold and fill the FRONT half of the mold to about 1/2" - 3/4" from the top edge and place the prepared BACK half of the mold on top and using wire tie the two pieces together.
My mold has little "feet" on the front portion so that it will sit level in the oven on a sheet pan. The top portion also has vent holes which I use to test for doneness.
When done, remove from oven to cooling rack, then remove wire carefully. Let cool another 10-15 minutes and GENTLY remove top (BACK). Again, let cool about 5 minutes and using a cooling rack invert mold to rack. I try to stand the lamb upright as soon as possible to prevent lines from rack appearing on the back.
Good Luck! Your Lamb cake will be lovely. Happy Easter
Petra Kupská says
Nancy, thank you very much for your perfect advice!
Lucie says
I have a similar mold. I fill the front mold (with lamb face) almost to the top, then cover that with the back mold and attach the two with butcher’s thread - my mold has a hole on both pieces for that. I bake the cake with a cookie sheet under to catch any spill - although I’ve never had any overflow. It comes out nicely each time
Petra Kupská says
Thank you, Lucie, for your helpful insight!
Petra Kupská says
Hi Dusan, thanks for your comment! I admit I don't have any experience with the two-piece lamb cake mold, but I think Nancy and Lucie have given you some helpful hints. Fingers crossed that the Easter cake is a success!
TOMAS SEDLACEK says
HAPPY EASTER.
LOVED THE BERANEK MOLD & PLATE TO ACCOMMODATE THE FINISHED CAKE. THE EASTER EGGS WERE DEFINITELY IN CZECH DESIGN. MY BOWL OF EASTER EGGS WERE GIVEN TO ME BY A VERY LONG TIME FRIEND OVER A LONG PERIOD OF TIME. HIS LINE WORK IS EXQUISITE. THE BOWL WILL BE THE CENTER PEICE FOR OUR EASTER CELEBRATION..IF YOU WOULD LIKE A PHOTO, IWOULD BE DELIGHTED TO SEND FROM MY PHONE. PLEASE LET ME KNOW.
NASDAR TOMAS SEDLACEK
Petra Kupská says
Hi Tomas, thank you for your kind words, and I believe you had a nice Easter time! Of course, I would love to receive a photo of your lamb cake. Here are the contact details: petra@cooklikeczechs.com
Michaela says
Thank you for sharing this recipe.
Please allow me to point out that the Easter Lamb baked in the way you describe is a German (Southern German and Austrian) recipe.
Habsburg - Austria - is the place where many Central European baking recipes originate from. German people lived in the Czech Republic, too. And that's where this recipe goes back to, originates from.
Petra Kupská says
It is possible. As far as I know, lamb-shaped cakes are mentioned in Czech historical sources dating back to the Middle Ages. The colonization of the Czech borderlands by Germans began sometime in the 13th century at the invitation of Czech King Wenceslaus I. The Czech lands, situated in the heart of Europe, were influenced by various nations, just as the Czechs influenced their neighbors. Actually, it is difficult to trace the origin of individual dishes today; many appear in the national cuisines of European countries in modified forms.
Michaela says
In the old continent, people baked with butter - instead of oil.
I tried your recipe. I reduced the amount of sugar consuderably.
Petra Kupská says
Thank you for your comment, Michaela. The question is, what constitutes an old recipe? For instance, this one with Kefir is over 50 years old. Is that little or a lot? Every era called for different ingredients that were available at the time. The oldest cookbook I have dates back to 1947 (by Marie Janků Sandtnerová)—the x.th edition of a cookbook originally published in 1924, during the so-called First Republic. The recipe for lamb cake in this cookbook calls for butter. My grandmother, born in 1921, to whom the cookbook belonged, told me that there wasn't much money for butter in the post-war economy, so the butter was often replaced with oil and other fat.
Diana says
Hello! My lamb mold from my grandmother is a 2 piece mold (front with lamb face and front of the body, the other half with back of the head and back of the body). You make the batter and pour it into the face portion, then put the other half of the mold on top to seal it. I've tried making this and it never rises to fill the back half (it's more of a pound cake recipe from my grandmother which I've tried to do from scratch as well as with a box mix). I have to end up laying the cake on the platter with the nose pointing up. Delicious but looks so bad! Any tips? Your pan seems to be the front of the lamb and it rises enough to round out for the back. Thanks so much! (grandmothers were Ružena Ontl and Ella Kuchynka)
Jane P Wilhelm says
So surprised to see your "Beranek" recipe as that is my maiden name. I grew up in Chicago where all the Czechs lived and the bakery always had the lamb cake for Easter. I never got to taste one and have never had the mold to make one. However, I have always been a fan of the "best" cooking which is Czech and make most of the recipes you publish. Thank you so much for bringing back so many wonderful food memories.
Renata says
Dobrý den! I have a two piece aluminum beránek mold that I bought in California years ago. I can't wait to make this recipe! I think I will need to reduce the baking time. Any thoughts about how much to reduce it by, or when to start checking the doneness?
Děkuji,
Renata.