A Lamb Cake, as the centerpiece for the Easter table, is a tradition for many cultures. My family always had one on our Easter dessert table. It was always a challenge to keep little fingers away from the lamb until after dinner. When we went gluten free, we went years without have a lamb cake on our Easter table. This gluten free Easter Lamb cake brought that tradition back to my family’s table.
At the bakeries I worked at, we sold hundreds of lamb cakes for the holiday. They were always vanilla pound cake with white or chocolate buttercream.
When I started working on this cake, I stuck with pound cake, because it is delicious and holds up well to the mold. This pound cake is lemon, but if you prefer a vanilla pound cake, please see the notes in the recipe.
The molds are easy to find in many stores and online and are relatively inexpensive.
Everyone will enjoy this gluten free Easter Lamb cake. Now there is no reason to ever go without.
This Easter Lamb Cake recipe is gluten free and vegetarian.
Gluten Free Lamb Cake
30 minutes to cool, chill oernight
Preheat oven to 375°
Use the spoon and level method to measure out the all-purpose flour mix.
In a bowl, whisk together flour, xanthan gum (if needed), baking powder and salt.
Zest and juice lemons. Set juice aside for later.
Whisk lemon zest into the dry ingredients.
In a separate large bowl, cream butter and granulated sugar.
Add vanilla extract to the butter mixture and blend until just incorporated.
With mixer on low, add eggs on at a time to the butter mixture, mixing until each egg is incorporated before adding another.
Alternating between the dry ingredients, buttermilk and lemon juice, with mixer on low, add ingredients in small amounts just until completely mixed. With a spatula, gently mix in any flour that was not incorporated. Do not over mix.
With vegetable shortening, grease the insides of both sides of the mold. Place 2-3 tablespoons of all-purpose gluten free flour mix in a fine mesh strainer. Tapping the strainer with a spoon, cover the greased molds with flour. Tip molds over and tap to remove any excess flour.
Do not use cooking spray. The cake will not unmold cleanly.
Place the face side of the mold on a baking sheet and spoon batter into mold. Make sure to get batter all the way into the ears.
Fill the mold completely. Run a knife through the batter to make sure that the batter is evenly distributed.
Molds sizes will vary and you may have leftover batter. Do not overfill the mold. I make cupcakes with any leftover batter.
Place back side of the mold over the top.
Secure the mold well with kitchen twine to prevent the cake from pushing it up and oozing out of the mold, as it rises.
Note: Kitchen twine is also known as cooking twine or butcher's twine. If you can not find kitchen twine, use twine that is 100% cotton. If you use a twine or string with synthetic materials, it will melt in the oven.
Bake at 375° for 55 minutes.
After 55 minutes, check cake. A toothpick inserted into the steam hole should come out clean. Remove mold from the oven and set on a cooling rack for 15 minutes.
The mold will still be warm, so after 15 minutes, carefully cut twine and remove back of mold.
Do not remove the cake from the front of the mold, but allow it to cool an additional 15 minutes. After 15 minutes, the cake will have pulled away from the edges. Gently invert the molded cake onto a cooling rack and remove the mold.
Allow cake to cool completely. After the cake is cooled, I like to refrigerate it overnight before decorating. It is not a necessary step, but I find the cake easier to handle when chilled.