Easter lamb cake
Make a traditional Easter lamb cake with this pound cake recipe. Includes tips on how to keep the lamb's head stable when baked.
Equipment
- Lamb cake pan
- Kitchen twine and scissors
- Baker's Joy (recommended)
- Cookie sheet
- Cooling rack
Ingredients
- 1 box yellow cake or devil's food cake mix 18.5 oz - see note below
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 box instant pudding mix 3.8 oz - vanilla for yellow cake or chocolate for devil's food cake
Instructions
- Preheat the oven to the temperature on the side of your cake box. Grease the lamb cake pans thoroughly using two thin coats of Baker's Joy, or grease and flour by hand
- Mix cake mix and pudding mix with a whisk to combine. Then add eggs, water, and oil. Mix until combined.
- Place the lamb's face down onto the counter. Pour five cups of batter into the pan. Spread the batter so it's flat and all the way to the edges of the pan. Support neck with toothpicks (see full instructions in post).
- Place the pan back on top of the filled front and carefully wind kitchen twine to secure. Bake for 50-60 minutes, test it by poking a toothpick in the hole on the top of the pan.
- Cool on a wire rack for 5 minutes. Cut the twine, remove top pan, and cool for another 5 minutes. Put pan back on, flip, and remove other pan. Cool completely for 4 hours.
- Decorate lamb cake as desired. See my post for decorating instructions.
Notes
What if I cannot find an 18.5 oz package cake mix?
Isn’t it sneaky how manufacturers have quietly reduced the cake box ounces from 18.5 ounces to 15.25-16.25 ounces for the same or higher price? There are two ways to adjust this recipe if you cannot find 18.5 oz cake mix boxes. I buy two cake mixes and then measure out the extra ounces using my food scale, then I keep the rest in the bag/box for my next ooey gooey butter cookie baking day. Alternatively, substitute 5-6 tablespoons of all-purpose flour.