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Easter Lamb Cake Recipe

User Rating 3.5 Star Rating (3 Reviews)


This 1950s cast-iron lamb mold is still used in my family to make lamb pound cake for Easter.

This 1950s cast-iron lamb mold is still used in my family to make lamb pound cake for Easter.

© 2009 Barbara Rolek licensed to About.com, Inc.
Easter lamb cake (known as agnuszek or baranek wielkanocny in Polish) is a traditional Eastern European dessert. In the 1950s, tired of paying exorbitant bakery prices, my mother and aunt chipped in to buy a cast-iron lamb mold to make it themselves. We cousins still pass it back and forth at Easter time to this day.

Pound cake is the best candidate for a mold because of its close crumb and box pound cake mixes work just fine, too. Extra batter can be used to make a little cake for the swieconka basket.

Here's a larger picture of the Easter lamb cake and more about the lamb mold.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings Lamb Cake


  • A seasoned cast-iron lamb mold
  • 1 (16-ounce) pound cake mix
  • 1 recipe Cream Cheese Frosting (see below)
  • Sweetened flaked coconut
  • Green food coloring
  • Red ribbon
  • Dark raisins


  1. Heat oven to 375 degrees. Using a pastry brush, coat the interior surfaces of both halves of a seasoned lamb cake mold with solid vegetable shortening, making sure you get into all the crevices. Place halves on a baking sheet, open side up, and heat for 20 minutes. Remove from the oven and let cool completely. Pour off any excess shortening. Reduce heat to 350 degrees.
  2. Prepare pound cake mix according to box instructions. Place front half on baking sheet and fill with batter to the lip, 1/4" from the top. Submerge a toothpick in each ear to reinforce them. Place back half of the mold on top of the front. Place in oven and bake about 1 hour or until a skewer inserted into the vent holes of the lamb come out clean.
  3. Remove from oven and place on cooling rack for 15 minutes. Carefully remove the back end of the mold, inserting a knife between the mold edges if they are stuck together. Allow to cool an additional 5 minutes. Place another rack on the lamb cake and carefully flip it over and remove the front half of the mold. Let cool completely lying on its back.
  4. Place a dab of Cream Cheese Frosting on an oblong platter and set the lamb on top. Frost all sides of lamb, swirling it to represent lamb's wool.
  5. Wrap a narrow red ribbon around the lamb's neck. Use raisins for eyes and nose, cutting them in half if necessary to make them more proportional. Place coconut and green food coloring in a zip-top back and shake it, to color the coconut. Place green "grass" around the lamb.
User Reviews

Reviews for this section have been closed.

 3 out of 5
Easter Lamb Cake, Member Lingospan

My grandparents, and then my parents, owned bakeries in Chicago from the 1920s-1950s. Then turned out HUNDREDS of pound cake lambs every Easter, using the molds about which you wrote. We only kept one of the molds when the bakery was sold in 1959. I couldn't believe the VALUE of the Griswold mold today! Some suggestions: we always buried a toothpick in each ear (and always TOLD people they were there!) to keep the ears from breaking when removing the lamb from the mold. We also used chocolate chips for the eyes and nose instead of the suggested raisins. I remember the mouth sometimes being a bit of red icing. We always strung a little Christmas bell on a thin ribbon for around the neck. And my GRANDFATHER was the only one with patience enough to use a star-tip on the pastry bag to COMPLETELY ice the lambs! They were real works of art!

16 out of 17 people found this helpful.

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