Easter Lamb Cake I

Easter Lamb Cake I

3
Carol 0

"This is a great cake recipe you can make in a special lamb-shaped mold for a terrific and eye-catching Easter-dinner dessert."

Ingredients {{adjustedServings}} servings 243 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter.
  2. Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.
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Reviews 3

  1. 4 Ratings

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JAZZCOOK1
4/16/2004

Tasted great! We will definitely use this recipe again next Easter. A few comments - * After creaming the butter & sugar, I had trouble mixing in the water. Maybe it should have been room temp water? Maybe I should have added it more gradually? * The dough is very stiff. "Folding" in the beaten egg whites was an amusing activity. * I had extra batter. Which was OK, since I baked that in a separate little pan & we got to sample that before Easter Dinner :-) * I baked it for 45 minutes & even tho the toothpick came out clean, it was still raw in the center. Next year we'll go for 60 minutes. * To the JOSMITH - think of this as a pound cake. You need such a dense cake to show the details of the lamb from the mold.

JOSMITH
4/18/2003

The outside of the cake has the same consistency of waffles due to the egg whites. It is a very heavy cake. If the kids want to help ice it this would be the cake they wouldn't tear up. However, it's not the one I would use for a wedding cake or an easter cake.

Sweet Sue
3/24/2010

add coconut to the white icing and set on a bed of green colored coconut . Add a few jelly beans on the "grass"...