Osterlamm (German Easter Lamb Cake)

• •3 large eggs
• •0.5 cup granulated sugar
• •0.3 cup unsalted butter, melted and cooled
• •0.3 cup whole milk
• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1 teaspoon vanilla extract
• •0.5 teaspoon lemon zest
• •0.3 teaspoon salt
• • as needed unsalted butter, softened, for greasing mold
• • as needed all-purpose flour or fine breadcrumbs, for dusting mold
• • as needed powdered sugar, for dusting

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease the inside of a 3D lamb-shaped cake mold (typically a 4-cup capacity mold for this serving size) with softened unsalted butter. Dust thoroughly with flour or fine breadcrumbs, tapping out any excess. Ensure every crevice is coated to prevent sticking.

2. 2

   In a large mixing bowl, beat the large eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes, until the mixture is very pale, thick, and fluffy, and has significantly increased in volume. This creates the light sponge texture.

3. 3

   Gently fold in the vanilla extract, lemon zest, and salt into the egg mixture.

4. 4

   In a separate bowl, whisk together the all-purpose flour and baking powder. Sift half of the dry ingredients over the egg mixture and gently fold in with a spatula until just combined. Do not overmix.

5. 5

   In a small bowl, combine the melted and cooled unsalted butter with the whole milk. Add half of this liquid mixture to the batter and gently fold in. Repeat with the remaining dry ingredients and then the remaining liquid mixture, folding until just combined and no dry streaks remain.

6. 6

   Carefully pour the batter into the prepared lamb mold. Fill the mold about two-thirds to three-quarters full, depending on the mold size and how much it expands. If using a two-part mold, assemble it according to the manufacturer's instructions after filling.

7. 7

   Bake for 30-40 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. Baking time can vary depending on your oven and mold. If the cake browns too quickly, you can loosely tent it with aluminum foil.

8. 8

   Once baked, remove the mold from the oven and let it cool on a wire rack for 10-15 minutes. This allows the cake to firm up slightly. Carefully unmold the cake onto the wire rack and let it cool completely, about 1-2 hours, before decorating.

9. 9

   Once completely cool, place the Osterlamm on a serving plate. Using a fine-mesh sieve, generously dust the entire cake with powdered sugar, creating a beautiful snowy white finish. Serve as a delightful Easter dessert.

Chef's Tips

• 💡**Thorough Greasing is Key:** The most crucial step for a perfect lamb cake is properly greasing and flouring your mold. Use softened butter and ensure every crevice is coated, then dust with flour or fine breadcrumbs, tapping out excess. This prevents sticking and ensures a clean release.
• 💡**Don't Overmix:** Overmixing the batter after adding flour will develop the gluten, resulting in a tough cake. Fold gently until just combined.
• 💡**Cool Completely:** Resist the urge to unmold the cake too early. Let it cool in the mold for at least 10-15 minutes before carefully turning it out onto a wire rack to cool completely. A warm cake is fragile and prone to breaking.
• 💡**Even Dusting:** For a smooth, even coating of powdered sugar, use a fine-mesh sieve. You can also use a small, clean pastry brush to gently spread the sugar into crevices if needed.