Easter Lamb Cake I Recipe - Allrecipes.com
Easter Lamb Cake I Recipe

Easter Lamb Cake I

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"This is a great Easter recipe."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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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 More Reviews

Apr 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.

 
Apr 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.

 

4 Ratings

Mar 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"...

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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