Easter Lamb Pound Cake

Easter Lamb Pound Cake

3 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 55 m
Joanie
Recipe by  Joanie

“When I was young, every Easter my grandmother would make this wonderful lamb cake in an old cast iron mold that she'd had since the 1950's. After the cake cooled, it was my duty to decorate the cake. What fun I had creating my masterpiece with frosting, coconut and jelly beans!”

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Ingredients

Adjust Servings

Original recipe yields 1 pound cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
  2. Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
  3. Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
  4. In a separate bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  5. Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the batter into the prepared cake mold. Put a toothpick into each ear and nose to help the cake hold together while baking. Pour remaining batter into mold.
  6. Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
  7. When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.

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Reviews (3)

Rate This Recipe
MollyGirl
12

MollyGirl

Awesome! This was wonderful and exactly what I was looking for. I'm kind of mold-stupid so I had to make it in two halves and then stick 'em together w/ frosting, but my family ate the whole thing. :) I used a homemade german chocolate frosting... Thanks for the great recipie!

DawnInVa
11

DawnInVa

The perfect pound cake - thank you for sharing the recipe.

Cinda
3

Cinda

My lamb cake mol is very old, bought for my first Easter. I thought I try a new recipe having always used a doctored box cake. I was surprised at the left over batter, enough to fill a bunt pan.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 1346 cal
  • 67%
  • Fat
  • 71.1 g
  • 109%
  • Carbs
  • 161.3 g
  • 52%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 334 mg
  • 111%
  • Sodium
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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