Fluffy Spring Lamb-Shaped Butter Cake
A light and fluffy butter cake shaped like a spring lamb, perfect for Easter and seasonal celebrations. This cake features a tender crumb, rich butter flavor, and a subtle hint of vanilla.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 3/4 cups (345 g) all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk (dairy or plant-based like oat milk)
- 2 teaspoons pure vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Position your rack in the center for even baking. Grease your lamb-shaped cake mold thoroughly with butter or non-stick spray, then lightly dust with flour, tapping out any excess.
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition until the batter is smooth and glossy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add dry ingredients in thirds to the butter mixture, alternating with milk and vanilla extract. Start and end with the dry ingredients. Fold gently with a rubber spatula after each addition, mixing just until combined.
- Pour batter into the prepared mold, smoothing the surface with a spatula. Tap the mold gently on the counter to release air bubbles.
- Bake for 50-60 minutes. Check doneness by inserting a toothpick into the thickest part; it should come out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
- Cool in the pan for 15 minutes, then invert onto a cooling rack. Let cool completely before dusting with powdered sugar or decorating.
Notes
Use room temperature eggs and butter for best texture. Cream butter and sugar thoroughly to achieve a light crumb. Fold flour gently to avoid overmixing. Grease and flour the mold well to preserve lamb details and prevent sticking. If batter is too thick, add a splash more milk. Tent cake with foil if browning too fast.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 24
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 0.5
- Protein: 4
Keywords: butter cake, lamb-shaped cake, spring cake, Easter cake, fluffy cake, vanilla cake, seasonal dessert