The Easter lamb cake (in German “Osterlammkuchen”) is one of Germany’s enduring Easter symbols.

Baking or purchasing a lamb cake and serving it on Easter Sunday is a tradition many German families have passed down from generation to generation.

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My 2018 Easter lamb cake


Up until several years ago, I had never heard of a lamb cake. It was not something my Australian family (or any other Australian family I knew) baked or purchased at Eastertime.

In April 2012, my husband and I spent Eastertime with our extended family in Bavaria, southern Germany. I have written about our experience previously in Easter in Germany: Bavaria (March 18, 2016). It was during this visit that our family there introduced us to the Easter lamb cake, a rich madeira cake in the shape of a lamb.

Although most families wait until Easter Sunday to serve the lamb cake, our host broke with tradition and served ours during Holy Week (the week leading up to Easter). What a beautiful, quirky little lamb it was! But we all laughed as the cake was cut, because our family’s lamb had a little accident in transit, a bump on its nose!

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Our family’s 2012 Easter lamb cake, showing its nose injury!


I relished the lamb cake. It was delicious. But more importantly, I was rapt that the German people used the lamb as a symbol of Easter. It’s so appropriate. After all, Easter is a Christian festival that commemorates the death, burial and resurrection of Jesus Christ, the “Lamb of God” (John 1:29).

I was so impressed by the Easter lamb cake that I wanted to make it myself at Eastertime.

Of course, I needed a lamb mold (“Lammform”). Fortunately, when we visited Regensburg on Easter Saturday, I spied one in a shop window. It didn’t matter how much it cost, I was going to buy it. And I’m so glad I did.

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The lamb cake mold I bought in Regensburg


Since 2012 when I purchased my Kaiser non-stick lamb mold, I’ve baked the lamb cake whenever I’ve been at home at Eastertime. The recipe I use came with the lamb mold I purchased in Germany, so it’s authentically German. You’ll find the recipe at the end of this post.

My granddaughters helped me make our family’s Easter lamb cake in 2016. Actually, we made two lamb cakes that Easter because, I must confess, the first cake we made was a flop! During baking, some of the mixture overflowed the mold and, as a result, our poor lamb wouldn’t stay upright! So, for our second attempt, I added a paper “collar” to the lamb mold, which solved the problem. We were all very pleased with the end result.

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Our first lamb cake was a flop


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Paper collar to stop the mixture overflowing


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Our second 2016 Easter lamb cake was a success


Yesterday, I baked and decorated my lamb cake for Easter this year.

You may be wondering why I added the banner to my Easter lamb cake. It’s an important part of the cake’s symbolism. This miniature embroidered banner came with the German lamb mold I purchased. It displays the Chi-Rho, a symbol comprising two overlapping capital Greek letters, Chi (X) and Rho (P), the first two letters of the word “Christ” in Greek (ΧΡΙΣΤΟΣ, Christos).

If you would like to purchase a German lamb mold, I’ve seen some advertised on Check out this link.

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Easter lamb cake ingredients




100 g soft butter
100 g (½ cup) sugar
2 teaspoons vanilla sugar (or 1 teaspoon vanilla extract + sugar)
pinch salt
2 eggs
1 tablespoon rum
60 g (½ cup) ground almonds
60 g (½ cup) plain flour
60 g (½ cup) corn flour (or arrowroot)
1 teaspoon baking powder

For dusting: sifted icing sugar


  1. Prepare the lamb mold by greasing the two parts liberally with butter and dusting with flour.
  2. Clip the two parts of the mold together. Add a border of thick paper at the opening (to prevent cake mixture overflowing). Set mold aside.
  3. Beat the butter until light and creamy.
  4. Add sugar, vanilla sugar and salt. Beat until the mixture comes together.
  5. Add egg and rum and beat until evenly mixed.
  6. Add the dry ingredients. Combine by hand mixing or by electric mixer on low speed.
  7. Fill the upside-down mold with the prepared cake mixture.
  8. Place the upside-down mold on a tray at the lowest level of the oven.
  9. Bake at 180 degrees Celcius (or 160 degrees Celcius if fan-forced) for about 40 minutes.
  10. When cooked, allow the cake to stand for at least 15 minutes before carefully removing the mold.
  11. When cool, dust the cake with sifted icing sugar and decorate as desired.



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Easter in Germany: The Easter Lamb Cake via @jsalecich
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6 Comments on Easter in Germany: The Easter Lamb Cake

  1. Hi Judy, I have enjoyed reading your information and recipe and may buy the tin for next Easter. I passed it on to my family who are accomplished cooks. I’m sure I asked you previously if I could share with our children. Have a very happy Easter Judy and family. Regards Narelle

    • Dear Narelle.
      Thank you for reading my latest blog story and providing feedback. It’s lovely to hear from you. I do hope you can buy the lamb mold, in time for next Easter! Of course, you are welcome to share any of my stories and recipes with family and friends. I’m so pleased that you do. I hope you and Chris and family have a wonderful Easter too. I look forward to seeing you again after Easter.
      Love, Judy.

  2. Hi Judy Thank you for your beaut lamb cake. You learn something every day. Looks great!!
    Do hope you enjoy it this Easter. I enjoyed the photos of your grandchildren helping you.

    Love always Margaret

    • Easter greetings to you too. Thank you for your feedback. I’m glad you like the photos of the 2016 Easter Lamb Cake baking team! We did have fun. Love, Judy. ❤

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