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.
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