As of: March 18, 2024, 4:15 p.m
By: Clara Kistner
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Between brightly colored Easter eggs, a juicy yeast plait and freshly baked rolls, the sweet Easter lamb also shines.
For many people, the traditional Easter lamb cannot be missed at the annual Easter brunch.
Made from simple sponge dough, the Easter classic is quick and easy to bake.
The lamb is airy and light and impresses with its mild taste and light lemon aroma.
Baking at Easter: cakes, yeast plaits and co.
During Easter time, in addition to busy dyeing eggs, there is often hours of baking.
Because there usually can't be enough of sweet, traditional pastries at Easter.
The classic yeast dough can impress in the form of juicy yeast bread rolls (Babka) with chocolate and cinnamon sugar as well as a fruity Easter wreath with jam filling.
But sweet Easter nests made from simple yeast dough for brightly colored eggs are also baked quickly.
Then dust the golden baked Easter lamb with a little powdered sugar.
(Symbolic image) © Westend61/Imago
However, if you travel to Italy around Easter time, you most likely won't see Easter lambs on the tables.
Instead, Italians like to bake a traditional Colomba Pasquale (translated: Easter dove).
If you're not particularly keen on yeast pastries, you should try a sweet and sour lemon and poppy seed cake instead.
Ingredients for the easy Easter classic
For a cake from the lamb cake tin you need:
180 g wheat flour (Type 405)
130g sugar
150 g butter (soft)
3 eggs (M)
1 lemon (organic)
1 packet of vanilla sugar
2 teaspoons of baking soda
pinch of salt
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It's that easy to bake the golden Easter lamb
While the oven is preheating to 180 degrees top and bottom heat (alternatively: 160 degrees fan), first grease the baking pan with a little butter or tasteless oil and dust it with a little flour.
The lemon is thoroughly washed and dried.
Carefully rub off some of the peel and then squeeze the fruit.
Beat the soft butter with the sugar, vanilla sugar, about a teaspoon of lemon zest and a pinch of salt in a large mixing bowl until creamy.
Now gradually add the eggs to the bowl while stirring constantly.
In a separate bowl, mix the flour with the baking powder.
Stir the dry ingredients into the dough along with three tablespoons of the lemon juice.
After you have mixed everything until smooth to form a lump-free cake batter, pour everything into the prepared baking pan and bake on the lower rack in the preheated oven until golden yellow, about 40 minutes.
After removing the Easter lamb, let it cool down in the baking pan.
Then carefully remove it from the mold and let it cool on a cake rack.
Optionally dust with a little powdered sugar.
Bon appetit!
Tip: For a particularly fresh, sweet and sour lemon flavor, you can also add more lemon juice and zest to the cake batter.