Easter lamb

Easter lamb – A traditional Austrian recipe

Baking a cake in the form of an Easter lamb has been a long tradition in Austria. It makes a nice decoration for the Easter brunch table or little present. This tradition has its origin in people baking Easter lamb breads for old people, who could no longer make it to church at Easter.

It is not too late yet to bake your own Easter lamb to enjoy for Easter breakfast or brunch. It is definitely a fun activity for your kids in lockdown. All you need is a cake tin as shown in the picture below and the following ingredients:


  • 50 g butter
  • 250 g sugar
  • 1 sachet vanilla sugar
  • 1 pinch of salt
  • 5 eggs
  • 375 g flour
  • 2.5 teaspoons baking powder
  • 5 tablespoons milk
  • icing sugar to dust the cake
easter lamb cake tin
  1. Mix the butter with sugar, vanilla sugar and salt until creamy. Add the eggs gradually, one by one, beating thoroughly after each addition.
  2. Mix the flour with baking powder, add milk and butter mix in turns.
  3. Brush the cake tin with melted butter or oil. Pour cake mixture into the tin and bake in a preheated oven at 180-200 degrees Celsius for 45 minutes.
  4. Let the Easter lamb cool down in the form for about 10 minutes. Remove it from the cake tin and let it cool on a wire rack. Dust the lamb lightly with icing sugar before serving.

Happy baking!

Sunny Easter greetings

from the Anco Team in Austria

Watch the video on How to get more Easter eggs with Anco FIT Poultry :-)