Easter Lamb Cake I3 Reviews
“This is a great Easter recipe.” - by Carol
Original recipe yields 20 servings
- 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.
- 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.
Amount Per Serving (20 total)
- 243 cal
- 9.4 g
- 36.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 w..." See moreater? 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."
"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..." See more's not the one I would use for a wedding cake or an easter cake."
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