Easter is just around the corner – and what simply has to be on the beautifully set Easter table? That’s right: a classic Easter lamb cake! For anyone following a gluten-free diet, I’ve got the perfect recipe for a gluten-free Easter lamb. This fluffy lemon pound cake isn’t just a charming eye-catcher in the shape of a lamb – it’s also wonderfully moist and full of bright citrus flavor. Perfect for anyone who needs or wants to skip the gluten.
Why a Gluten-Free Easter Lamb?
Traditionally, Easter lamb cakes are made with wheat flour – but there’s another way! With the right flour mix, this pound cake turns out just as light and delicious. This recipe is:
- 100% gluten-free
- easy to bake
- perfect for Easter
- lemony-fresh
- great for baking beginners
Ingredients for One Gluten-Free Easter Lamb Cake (for a lamb-shaped baking tin, approx. 900 ml)
- 215 g (about 1 cup) soft (lactose-free) butter or margarine
- 100 g (½ cup) raw cane sugar
- 1 packet of vanilla sugar or a bit of fresh vanilla
- 1 pinch of salt
- 3 eggs (size M)
- 170 g (1⅓ cups) gluten-free rice flour
- 30 g (about ¼ cup) tapioca starch
- 1 tsp cream of tartar baking powder
- 2–3 tbsp lemon juice (about ½ a lemon)
- 20 g (about 1½ tbsp) milk
Optional for decorating:
- Powdered sugar
- 100 g water
- 80 g cane sugar
- 50 g freshly pressed lemon juice
How to Make Your Gluten-Free Easter Lamb Cake:
1. Prepare the mold: Grease the lamb mold thoroughly with butter and dust with a bit of gluten-free cornmeal or flour. Preheat your oven to 180°C (convection / fan-assisted).
2. Make the batter: Cream together butter, sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Add gluten-free flour, baking powder, tapioca starch, lemon juice, and milk, then mix everything into a smooth batter.
3. Bake: Fill the lamb mold about ¾ full – this keeps the batter from overflowing as it rises. Once the cake is in the oven, reduce the temperature to 160°C. (Tip: I preheat slightly higher, because opening the oven door lets some heat escape.) Bake for about 50–60 minutes. Do a toothpick test to make sure it’s done!
4. Cool & decorate: Once the mold clips are cool enough to handle without burning your fingers, gently remove the baking form. Dust with powdered sugar if desired.
Pro Tip: How to Make Your Gluten-Free Lamb Extra Moist
For added moisture and a more intense lemon flavor, drizzle some lemon syrup over the warm cake before adding powdered sugar. To make the syrup, heat water with sugar and lemon juice to about 50°C (just warm enough to dissolve the sugar). Both the cake and the syrup should be warm – that way the flavor soaks in beautifully and the texture stays perfect.
Conclusion: Enjoy Easter – Gluten-Free
This gluten-free Easter lamb cake proves that even traditional Easter favorites can be made without gluten – and still taste just as amazing. The zesty lemon pound cake is a hit for kids and adults alike, and makes a lovely Easter gift or table centerpiece.
Looking for more gluten-free Easter recipes? Check out my recipes for gluten-free carrot cake, gluten-free braided yeast bread, gluten-free Easter bunnies, or my super moist gluten-free babka!