Easter Lamb Pound Cake

Easter Lamb Pound Cake

4
Joanie 5

"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

2 h 55 m servings 1346 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1346 kcal
  • 67%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 161.3g
  • 52%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 308 mg
  • 103%
  • Sodium:
  • 555 mg
  • 22%

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. 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.

Reviews

4

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 t...

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

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.

Flavor is good but is not a true pound cake, which is my preferred cake for a lamb mold as the dense cake come out of the mold better.. Bake time of 1.5 hours is too long for my mold. . My mold...