Last updated on April 18th, 2025

DRY INGREDIENTS
WET INGREDIENTS
FROSTING
Dietary Substitutions
Equipment
Storage
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A Vintage Easter Lamb Cake is a rich pound cake baked in a lamb-shaped cake pan and adorned with Swiss meringue buttercream. This beloved vintage tradition is perfect for Easter, serving as both a festive centerpiece and a delicious dessert on your holiday table.

My vintage inspiration.

My vintage inspiration for this Easter cake came from an vintage 3D lamb shaped pan that a friend passed on to me as she knew my passion for baking vintage recipes. I was inspired by the picture in my copy of the 1974 “The Wilton Yearbook of Cake Decorating” book and classic recipe for pound cake in the 1969 cookbook “Decorating Cakes and Party Foods Baking Too!” by Louise Spencer.

The Wilton Yearbook of Cake Decorating (1974)

How I baked it modern.

Added 1 egg yolk to provide more richness and structure.
For extra depth of flavor, I added both lemon zest and lemon extract.
To ensure the cake rises in the mold, I added baking powder. Vintage pound cake recipes rely on just whipping the eggs for leavening.
Added instant ClearJel to provide moisture and stability.

DRY INGREDIENTS

Flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
Baking powder: Baking powder is a leavening agent that contains both cream of tarter for the acid, plus baking soda for the base. It helps your baked goods rise and gives them light, airy texture. Be sure to use a double-acting aluminum-free baking powder, as those that contain aluminum can give your baked goods a bitter aftertaste.
salt: Pink salt is a natural, unrefined salt rich in essential minerals and nutrients. Use a fine-ground salt in baked goods for even distribution and balanced flavor.
Instant ClearJel: I add Instant ClearJel to almost all of my baked goods to give them a light and tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.

WET INGREDIENTS

butter: American butter is made from churned cream and contains 80% butterfat. European butter has a higher fat content of 82%-85%, and is churned longer, which is why it is creamier and yields more flavor.
sugar: Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses.
lemon: Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
lemon extract: Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
vanilla extract: Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

FROSTING

baker’s sugar: Superfine sugar, also known as baker’s sugar, has a finer texture than granulated sugar. Since it dissolves quick, it helps create a smooth texture in boiled frostings or candy.
cream of tarter: Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Easter Lamb Cake

Step-by-Step Guide

Step #1:

When using molded cake pans, you want to use a firm, sturdy cake such as a poundcake or bundt cake recipe in order for the cake to properly stand on its own. Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release.

Step #2:

Mix together wet ingredients and then add in the dry ingredients. Traditional poundcake does not have any leavening like baking powder or baking soda, so you must be sure to cream the butter, sugar, and eggs together whipping them long enough for it to turn light and pale creating “natural” leavening. I’ve added baking powder as well to help it rise.

Step #3:

Make a Swiss meringue buttercream. Be sure to use superfine (baker’s sugar) which dissolves faster when placed in a double broiler and when the butter is creamed.

Step #4:

Take 4 small bowls and evenly distribute the remaining white frosting in each bowl. Use a gel based color to tint at least 2 colors for the flowers, 1 green for the leaf, and 1 black for the eyes and nose. It is best to mix them using a small spatula.

Step #5:

Start by piping on the pink nose and ears first before placing a light crumb-coat on the full cake. To set the crumb-coat, place cake in the fridge to chill for 10 minutes. Use a small palette knife to add the top layer “fur” by using a swirl and lift motion.

Step #6:

To finish, Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Add green grass, pipe on a few flowers and leaves, and finish by adding a pretty ribbon around the neck.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

Swap out the butter with unsalted vegan butter sticks.
To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.

Equipment

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Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Vintage Easter Lamb Cake

This is a classic Lamb Cake made with traditional pound cake topped with a swiss buttercream frosting and decorated to replicate a vintage Wilton design.

Servings

Prep Time 15

Cook Time 55