Honey Lamb Cake!


I’ve spent the last 48 hours baking, frosting and decorating three Lamb Cakes for Easter.

Okay, I took a two hour break to hear Carla Hall, my personal favorite Top Chef and co-host of The Chew, speak at our local bookstore, Joseph Beth. I even got to meet her and give her a big hug! She was awesome!



But that’s another story… Back to the Lamb Cakes

I first encountered Easter Lamb cakes when I moved from Louisville to Cincinnati back in the 70’s.  Cincinnati has a large Eastern European population, mostly German. Lamb cakes are wildly popular in the Old Country at Easter Tide, and German immigrants brought them here in the mid 19th century.


Lamb cakes were traditionally made in heavy cast iron molds manufactured by the Griswold Manufacturing Company of Erie, Pennsylvania. They aren’t manufactured any more, but you can find them on EBay, usually at exorbitant prices.  I was lucky and got mine for cheap. It was worth the hunt!


Traditionally Easter Lamb cakes were made with honey and ground hazelnuts. Sadly, nowadays hazelnuts are usually omitted and cane sugar is used instead of honey. My recipe leaves out the nuts, but you can always include some almond flour.

I originally planned to only make one cake, but this recipe makes two large and one small cakes. It was fortuitous though because both of my neighbors wanted one!

By the way, I’m starting Culinary School in two weeks.  Wish me luck!!

Cake Ingredients

3  cups sifted cake flour, plus more for mold

1 tablespoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

6 ounces (3/4 cup) unsalted butter, softened, plus more for mold (I used Crisco to grease the pan)

1 1/4 cups sugar

2/3 cup honey

1 teaspoon pure vanilla extract

1 cup whole milk, room temperature

6 large egg whites, room temperature

1/4 teaspoon cream of tartar


Place rack in center of oven, and preheat oven to 350 degrees. Using a pastry brush, coat both sides of the mold with butter or Crisco, making sure to cover all areas.

Dust mold with flour, tap out excess, and freeze until ready to use.

Sift together flour, baking powder, baking soda,and salt. Cream butter and sugar with a mixer until pale and fluffy. Reduce the speed; drizzle in honey. Beat on high until very pale and fluffy. Add vanilla.

Add flour mixture, alternating with milk, beginning and ending with flour. Transfer batter to a large bowl. Beat egg whites until foamy. Add cream of tartar, and beat until stiff, glossy peaks form. Fold 1/3 of the egg white mixture into cake batter, then fold in the remaining whites.

Pour batter into the “face” side of the mold.  Place  toothpicks or bamboo skewers in the batter to provide support for the head, ears and neck.  Place the other side of the mold on top.  Place on a baking sheet.

Bake for 20 minutes and turn the mold over.  Bake for another 20 minutes. Transfer mold to a wire rack.  After 15 minutes remove the top side of the mold.  After another 15 minutes or so, carefully remove the cake from the other side of the mold. Let cool completely. Wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 day).

Honey Buttercream Frosting

1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as  needed for thinning out frosting

In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes.  Add 2 cups of the powdered sugar .
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Use milk to thin out frosting to reach desired consistency.

Tips for Success

1. Grease your lamb pan.  Then grease it some more.

2. Flouring your pan is MUST!

3. Fill your lamb on the “face” side of the mold.

4. Add structural support (e.g. toothpicks and/or bamboo skewers) to your lamb cake before it is baked.

5. Tie your lamb cake mold shut with baker’s twine.

6. Bake cake for the maximum amount of time called for in the recipe.

7. Cool cake properly before removing from mold.

8. Loosen edges on the face side completely before trying to de-pan your lamb.

9. Let your lamb cool completely before trying to frost it.

10. Give your lamb a good base (frosting on plate) to sit on.

Happy Easter To All!!

13 thoughts on “Honey Lamb Cake!

  1. Harold Rhenisch says:

    We got our pan (tin) in Germany in 1986, after my Aunt Meli made us a lamb cake and my Uncle Michael initiated me into the amazing sacrifice and sacrament of slicing it, followed by the sweet taste on the tongue — a kind of secular grace. This was in Freiburg im Breisgau, with its Austrian (and Roman) roots: no honey, but butter, eggs and sugar. All very light, to contrast with bitter coffee. No doubt, the sugar (instead of honey) also tells a post-war tale. Honey was a Black Market item and replaced gold. One wouldn’t have baked with it too often. It would be like baking money. There was artificial honey, but it was bland (still available in delis, though). The Austrian connection was a much better bet, and, besides, Freiburg had been a bit of a Nazi Nest. A dose of Austrian café culture would have been most welcome. But I love the idea of using honey! Thank you! It feels so right. Do you want my Lebkuchen recipe sometime? I got my grandmother’s postwar recipe in 1993, and have been teasing it ever since, and it’s really great now!

    • Thank you for your fascinating comment! (I love the way you write!!)
      I often try to ferret out the history of things I cook, but I couldn’t find much on the Lamb Cakes. I knew there had to be more out there.

      It would be great if you could send me your Lebkuchen recipe! Have a wonderful Easter!

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. solarbeez says:

    Why would you go to culinary school…unless you are going to teach there?

  4. Barbs says:

    looking forward to making it. Thank you

  5. Emily Heath says:

    Your lamb has much more jaunty expression and cuteness than the photo on the cake mould’s packet. A true work of art. Baaaavo!

  6. Yay! (On culinary school.) Best of luck, but I’m sure you’ll thrive.

    The cake is adorable.

  7. […] Read the original: Honey Lamb Cake! | Romancing the Bee […]

  8. Fabulous! Never seen one like that before, love it!

  9. Thank you. I appreciate the history lesson as well. I have my mothers Lebkuchen recipe as well and it uses honey too. Haven’t made it since the kids grew up and all went on diets.:(

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