If you’re looking for a fun cake to bake this Easter you’ve found it. This Easter lamb cake is super easy to make, tastes delicious and looks even cuter! It’s the perfect combination of a delicious cake, homemade lemon curd en Italian meringue.
This cute Easter lamb cake is for four people, making it perfect for a small Easter gathering. No huge leftovers and just enough to enjoy.
It’s cute but still very impressive with a lovely fresh lemon flavor. And don’t forget the amazing Italian meringue, perfect for the start of spring with this lemon meringue lamb cake!
This recipe is for four people but if you want to bake it for more you can easily adjust the quantities. For the lamb cake mold I did use a small springform pan of around 6 inch. Make sure to double-check the quantities in the recipe card below.
You first start by making the batter for the cake. While I used a regular round tin you could also use a lamb mold in the shape of a lamb if you could find that. Not necessary and the decorations make it cute enough!
You bake the cake until it is cooked through and golden brown. Let it cool down completely before moving on to the next part.
The meringue I used for this recipe is Italian meringue also called cooked meringue, making it safe to eat. For making this you split the eggs and keep the egg yolks separate.
You could use those yolks to make lemon curd! Make sure to use a grease free large bowl and an electric mixer to whip the egg whites to stiff peaks.
Heat the sugar and water and slowly add this mixture to the meringue. Beat this until the meringue cools down to about lukewarm.
Now comes the fun part. First start by slicing the cake horizontally and fill with lemon curd. Cover the top and the sides of the cake with a thin layer of meringue.
It helps to draw an outline of the face of the lamb with a toothpick so you know where all the elements will go.
I used a star shaped tip for piping the fluffy lamb wool on the cake, keeping the face open. Now make the face decorations from fondant and you’re cake is good to go! Don’t forget the ears! 😉
Store leftovers of the cake in the fridge for up to 3 days. Cover it with foil or use an airtight container.
You can freeze the baked and unfilled cake but it is not recommended to freeze the cake once you’ve added the meringue. For a perfect lamb cake you eat it straight away.
Yes. You can bake the lemon cake a day ahead and store it well wrapped at room temperature. Assemble and decorate the cake on the day you plan to serve it for the best look and texture.
Yes. Italian meringue is made by pouring hot sugar syrup (121°C / 250°F) into whipped egg whites, which makes it safe to eat without baking.
Absolutely. Store-bought lemon curd works perfectly here and saves time. Of course, homemade lemon curd is also delicious if you have it on hand.
Fondant works best for clean shapes, but you can also use marzipan if you prefer. In a pinch, you could even use small pieces of chocolate for the eyes and nose. Melt the chocolate and use a small piping bag to pipe the shapes you need.
A small open star tip works best to create the fluffy “wool” effect. A round tip will work too, but the texture will be a bit smoother.
You can pipe small meringue cookies and bake them for 1½-2 hours at 100°C / 210°F, or use it to top cupcakes or mini lemon meringue desserts.
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