The Best Czech Easter Lamb Cake: fluffy, lemony, and pure nostalgia 🐑🍋
In Czechia, Easter has a scent that instantly brings memories back.Eggs are being dyed, sweet breads are on the table… and in the oven, the Easter lamb cake is baking - light, airy, gently lemony, the kind you slice carefully because it feels “too nice to ruin,” and yet it disappears first. 
This is that recipe: simple, traditional, and beautifully festive without any complicated decoration.
Ingredients
- 200 g caster sugar
- 2 eggs
- 4 egg yolks
- 1 vanilla sugar packet
- 1 tbsp lemon juice
- zest of 1 lemon
- whipped egg whites from 4 whites
- 240 g semi-coarse flour
Method
1. Whisk caster sugar, eggs, yolks, vanilla sugar, lemon juice and lemon zest into a light, fluffy foam.
2. Gently fold in the whipped egg whites.
3. Finally, fold in the semi-coarse flour carefully so the batter stays airy.
4. Grease the mould using DELÍCIA baking spray, or butter it well and dust with semi-coarse flour.
5. Pour the batter into the mould and bake at 180 °C for about 45 minutes.
6. Let the cake rest briefly in the mould, then turn it upside down and unmould. 
A rescue trick if it won’t release
If the lamb cake won’t come out, cover the mould with a damp kitchen towel for about 10 minutes, then try again - it usually releases much more easily.
Small tips that make it truly “the best”
- For the best texture, we recommend Babiččina volba semi-coarse flour - tender, but it holds its shape. 
- A quality mould makes all the difference: our favorite is the Tescoma lamb mould (easy release, beautiful details). 
- Lemon zest is the holiday touch that makes it feel special.
Serving ideas
- a simple dusting of powdered sugar
- coffee, tea, or cocoa on the side
- and for a festive look: a ribbon around the neck and a few decorated eggs on the plate
Wherever you are, this cake brings Czech Easter to your kitchen in the most comforting way.
Wherever you are, we’re happy to bring a little taste of Czech home to your table.
