Matcha Easter Lamb Cake Recipe
This Matcha Easter lamb cake recipe is tradition with a modern green twist: an extra airy whipped egg base, gentle sweetness, and a refined Matcha depth from KISSA Matcha Basic. It’s simple, elegant, and a true Easter table showpiece—perfect for brunch, coffee moments, and sharing.
Why Matcha makes the Easter lamb even better
The Easter lamb cake is a beloved classic—and Matcha is the perfect upgrade. It adds a subtle, slightly earthy depth and a naturally vibrant green tone while keeping the familiar, cozy vibe. The result feels traditional but looks modern: a minimalist, elegant bake that stands out on any Easter table without being “too experimental.”
Tips for an airy crumb and clean release
Airiness starts with patience: whip eggs and sugar for at least 10 minutes until pale, thick, and fluffy. After that, fold—don’t stir—so you don’t knock out the volume. For an easy release, grease and flour the lamb mold thoroughly. This keeps the shape crisp and the surface smooth when you unmold.
Ingredients
6 eggs
350 g fine granulated sugar
325 g all-purpose flour
1 packet baking powder
25 g KISSA Matcha Basic
6 tbsp water
Instructions
- Whip eggs and sugar for about 10 minutes until very fluffy, pale, and thick.
- Sift and mix flour, baking powder, and matcha.
- Fold the dry ingredients into the egg mixture in batches (do not stir).
- Gently fold in the 6 tbsp water.
- Grease and flour the Easter lamb mold(s) thoroughly.
- Fill the mold(s) about 2/3 full.
- Bake at 170 °C (top/bottom heat) for about 35–45 minutes.
- Let cool briefly, unmold carefully, and cool completely.
Servings: for 1 large + 1 small lamb cake, or 3 small lamb cakes
Preparation time: 45 minutes
