Easter Lamb Cake
Easter lamb cake (known as agnuszek or baranek wielkanocny in Polish) is a traditional Eastern European dessert. Every year during my childhood, we looked forward to Mom making the traditional Easter Lamb cake. The cast iron mold was a cherished gift from her mother. I knew, being one of 5 children, that I probably wasn’t the one who would inherit the lamb cake mold, so I purchased mine online several years ago on eBay.
The mold came in the original box and was made by Griswold Mfg. Co. from Sidney, Ohio. The price tag is still on the box~~~original price was $4.95 marked down to $3.95!!
In previous years I experimented with cake batter made from scratch and boxed cake mix, but this year I decided to make the recipe that came with the mold, which I believe to be from the 1920s. Pound cake or firmer cakes seem to work best.
Season the mold by greasing it and then baking it for 20 minutes on 375 degrees. Excess melted shortening can easily pour out (be care of the temperature) and then let the mold cool.
Once mold is cool, re-apply shortening and flour. You want to make sure the cake will not stick after baking. I make the batter according to the recipe, and put it in the face side of the mold first. In order to make sure the ears don’t break off, I put a toothpick (or shortened wooden skewer) between the ears.
With the leftover batter, I make a small bundt cake. After I put the back side of the mold on top of the front side, I bake the mold face down on a baking sheet for 25 minutes and then turn the mold over for the last 20 minutes in the oven.
For the frosting, I make a Vanilla Swiss Meringue Buttercream from Tessa Huff’s cookbook, Layered.
After frosting, coat the lamb with coconut, making the eyes and nose with Jelly Belly jellybeans.
Here’s the finished product!!! Isn’t he sweet? I am so happy that I can create this tradition for my family while bringing back fond memories of my own childhood.
I have purchased 3 lamb cakes molds over time that I will give to my children with hopes that they will continue this tradition when they have their own families. If you are looking for original lamb cake molds, try eBay or Etsy. The Griswold cast iron ones are the best. There are several newer aluminum ones, but the cake isn’t as detailed.
Have a blessed Easter Sunday!
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Hi Mary, I have a cast iron lamb mold and I would love to have the original direction for baking in it. Thank you and hope your Easter was a blessed one.
Vicki, I’m sorry I didn’t see this sooner. I will email you the original recipe I found in the box. Last year I made Ambitious Kitchens Healthy Carrot cake recipe and it was very good (gluten-free from some of our guests). This year, I didn’t grease the mold well enough and I had some difficulty getting it out cleanly. However, thanks to the frosting I was able to do some reconstructive surgery and the lamb looked good~I believe I baked it at 350. Will send that along to you today. A firmer cake, like a pound cake, works the best. I hope you had a blessed Easter!
What temperature do you cook the cast iron lamb cake at
I have one of the original mold but through the years the recipe has gotten lost would you mind to share the original recipe with me
Oh is that the cutest?! How sweet that you got one for each of your children – they’ll treasure those forever! Hope he was tasty! 😉
Did you use solid shortening both times and flour only the second time you greased the mold? I’ve made these before with the same mold but my cake sticks. Thank you
Mary, I have used several ones~from Pam to butter. Pam doesn’t work well at all. Shortening works. Today I made it with butter and the cake came out fine too. I grease the pan, making sure I get into all the nooks and crannies. And then I flour the pan. After I pour the batter in, I make sure that it is not over the rim or edges. If it is, I try and remove it before I put the top of the mold on. The one today just popped out. I have also put a toothpick between the ears in the batter so those don’t break and last year, put a long wooden skewer through the body. It was easy to remove after the first slice. It all depends on what kind of cake I make~with a stronger consistency like pound cake, the lamb stays upright. With a more moist cake, the addition of the wooden picks or skewers helps.
Thank you so much for all the info and inspiration. Notwithstanding love your beautiful site.
The lamb cake is the cutest thing I’ve ever seen. What a lovely tradition.
Judy, thank you! I was actually able to find the vintage molds on eBay a few years ago.