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easter lamb cake recipe

Czech Easter Lamb Cake

Velikonoční beránek, a traditional cake of the Czech Easter, based on an original recipe from a national Czech cookbook.
Course Dessert
Cuisine Czech
Keyword czech easter food
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 264kcal


  • 3 eggs at room temperatur
  • 1 and ¼ cups granulated sugar
  • 1 and ¼ cups buttermilch at room temperature
  • 2 and ½ cups all-purpose flour
  • 2 Tablespoons lemon zest freshly grated from about 1 smaller lemon
  • 1 teaspoon vanilla paste or vanilla essence
  • 2 teaspoons baking soda not baking powder
  • ¼ cup sunflower oil or Canola


  • 1 Tablespoon solid fat for greasing the mold
  • 1 Tablespoon sifted breadcrumbs for flouring the mold
  • 2 Tablespoons powdered sugar to dut the lamb cake


  • Take the eggs out of the fridge at least an hour in advance. Crack them into a large bowl and use an electric mixer to beat them with granulated sugar. Start at a lower speed, gradually add the sugar (not all at once), and increase the speed. Be patient; it takes at least 5 minutes to whip enough, more like longer. The result should be a light whipped foam.
  • Reduce the speed to a minimum, and add the vanilla and lemon zest. Gradually whisk in the buttermilk and oil.
  • Combine the flour and baking soda. Add the mixture gradually to the batter, slowly whisking it in.
  • Grease the lamb mold thoroughly with oil and dust with flour. Butter can be used instead of oil to help the flour adhere well to the mold's inner surface. Consider that buttering the mold will take a little more effort.
  • Pour the batter into the prepared pan, it should reach about 1¼ inches (3 cm) below the edge of the pan as it will puff up during baking.
  • Place in an oven preheated to 350°F / 177°C (upper and lower heating) for 1-1¼ hours.
  • At the end of baking, do a test for doneness. Stick a wooden skewer into the lamb. If it comes out dry, the lamb is baked. If there is any residue of raw dough on the skewer, leave the lamb to bake for a further five minutes and then repeat the test again.


  • The ingredients are meant for a lamb mold about 13 inches (33 cm) in size.
  • Greasing the mold: Grease the entire mold really thoroughly, including every little wrinkle. Use oil or butter for greasing. After that, dust the mold with sieved breadcrumbs.
  • How to unmold the lamb cake: Let the baked lamb stand for about 10 minutes. Then carefully flip it over and test whether the lamb has separated from the mold. If it sticks, place a tea towel, soaked and wrung out in cold water, over the mold. Leave it to sit for a while, then you should be able to get the lamb out of the mold without any further problems.
  • 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.


Calories: 264kcal | Carbohydrates: 44g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 225mg | Potassium: 79mg | Fiber: 1g | Sugar: 24g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg