Martha Stewart Lamb Cake​

This delicious Martha Stewart Lamb Cake is a classic, light, and fluffy dessert, perfect for Easter or any special occasion. With a soft vanilla sponge and a charming lamb shape, it’s both fun to make and easy to decorate. You can keep it simple with powdered sugar or get creative with coconut “wool” and candy details!

Recipe Ingredients:

• vegetable oil, as needed
• 2 ¼ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cups white sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 egg whites

How To Make Lamb Cake​ Recipe?

1. Prepare the mold: Coat a lamb cake mold with vegetable oil and let it sit for a few minutes. Wipe off excess oil with a paper towel, then grease and flour the mold, ensuring all the details are well covered.
2. Preheat the oven: Set to 190°C / 375°F.
3. Sift dry ingredients: Sift the cake flour, then sift again with the baking powder and salt. Set aside.
4. Cream butter and sugar: In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
5. Incorporate dry and wet ingredients: Add the sifted flour mixture alternately with the milk, stirring after each addition until smooth. Stir in the vanilla extract.
6. Whip the egg whites: In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form.
7. Fold in the egg whites: Gently fold 1/3 of the egg whites into the cake batter to lighten it, then quickly fold in the remaining whites.
8. Fill the mold: Pour the batter into the face side of the mold, ensuring even distribution. Use a wooden spoon to gently remove any air pockets, but be careful not to disturb the greased surface.
9. Seal the mold: Secure the mold tightly by locking or tying it to prevent the steam and batter from forcing the sections apart. Place the mold onto a cookie sheet.
10. Bake the cake: Bake for about 1 hour, or until a skewer inserted through a steam vent comes out clean.
11. Cool the cake: Transfer the mold to a wire rack and let it cool for 15 minutes before carefully removing the top section. Allow the cake to firm up inside the bottom mold for another 5 minutes before removing completely.
12. Final cooling: Let the cake cool completely before standing it upright.

Recipe Tips:

• Grease the Mold Properly : Make sure to oil and flour every little detail of the lamb mold to prevent sticking. If you miss a spot, the cake might break when you remove it.
• Beat Egg Whites Until Stiff Peaks Form : Whipping the egg whites properly makes the cake light and fluffy. If they are too soft, the cake will be dense.
• Fill the Mold Correctly : Always pour the batter into the face side of the mold and tap gently to remove air bubbles. This helps keep the cake’s details sharp.
• Secure the Mold Tightly : Use kitchen twine or clips to keep the mold closed. If it opens during baking, the cake may lose its shape.
• Let the Cake Cool Before Removing : After baking, wait at least 15 minutes before opening the mold. If removed too early, the cake may fall apart or become too soft.

How To Store Leftovers?

• Refrigerate: Let the lamb cake cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. Store in the refrigerator for up to 4 days.
• Freeze: Once cooled, wrap the cake in plastic wrap, then in aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. To serve, thaw it at room temperature for a few hours before decorating or eating.

Nutrition Facts

• Calories: 267
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 24mg
• Sodium: 196mg
• Potassium: 38mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Check out More Recipes:

• Martha Stewart​ One Bowl Chocolate Cake
• Martha Stewart Noel Nut Balls
• Martha Stewart Pecan Squares​
• Martha Stewart Easter Eggs​