Easter Lamb Cake I

Easter Lamb Cake I

3

"This is a great cake recipe you can make in a special lamb-shaped mold for a terrific and eye-catching Easter-dinner dessert."
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Ingredients

servings 243 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 36.9g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

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 ...

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. Howev...

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