Easter Lamb Cake I

Easter Lamb Cake I

3 Reviews 2 Pics
Carol
Recipe by  Carol

“This is a great Easter recipe.”

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Ingredients

Adjust Servings

Original recipe yields 20 servings

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)

Rate This Recipe
JAZZCOOK1
34

JAZZCOOK1

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
27

JOSMITH

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
12

Sweet Sue

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

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 36.9 g
  • 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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