Easter Lamb Cake II

Easter Lamb Cake II

38 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Patricia
Recipe by  Patricia

“This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg or cinnamon.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 lamb mold

Directions

  1. First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
  2. Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
  4. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
  5. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
  6. Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

Share It

Reviews (38)

Rate This Recipe
cookie22
119

cookie22

I have had my grandmother's lamb pan for over 30 years and have yet to find a recipe that held it's shape and tasted good - UNTIL NOW! Thanks for this wonderful recipe that is now a family favorite. It holds it's shape, comes out of the pan well and looks pretty frosted or unfrosted. I added some lemon extract to mine.

Elizabeth M.
67

Elizabeth M.

I am so happy to see that other families have this tradition! In my family, we've nicknamed it "Lambie cake" and we've had the molds forever...! We always do a chocolate cake, but I'm excited to try a white cake (especially for my grandma who can no longer eat chocolate) this year. Our traditional way of decorating includes white frosting with coconut for fleece, and sit the lamb in a bed of bright spring green-tinted coconut grass surrounded by jelly beans and chocolate foiled eggs. It looks so adorable! We also use jelly beans for the eyes and nose. Tradition: half of a black jellybean for each eye and half of a pink jellybean for the nose. Black works fine for the nose too. When I was little my mom would also add a flower made of icing or hardened sugar, with or without a slim, pretty ribbon, around the little lamb's neck.

CHERIBOB3
64

CHERIBOB3

This recipe was really easy and tasty. It baked in the mold perfectly with no problems. It came out of the mold fine. I frosted it using a pastry bag. Frosting it took about 5 minutes!

More Reviews

Similar Recipes

Silver White Cake
(87)

Silver White Cake

Lemon Fluff Cake
(45)

Lemon Fluff Cake

Dinette Cake
(35)

Dinette Cake

Easter Lamb Cake
(10)

Easter Lamb Cake

Easter Cake
(3)

Easter Cake

Easy Peasy Easter Cake (Egg and Milk Free!)
(5)

Easy Peasy Easter Cake (Egg and Milk Free!)

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Coconut Lamb Cake

>

next recipe:

Silver White Cake