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Easter Lamb Pound Cake

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!"

Rate/Review | Read Reviews (3)

What to Drink?
	Port
	Coffee

Prep Time:
15 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pound cake

Ingredients

1 pound butter
3 cups sugar, divided
8 eggs, separated
3 cups sifted all-purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
1/3 cup bourbon
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together butter and 2 cups sugar until light and fluffy. Mix in egg yolks one at a time. Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Beat until smooth and creamy.
In a separate bowl, beat egg whites until stiff but not dry. Beat 1 cup sugar into egg whites.
Gently fold flour mixture into egg white mixture. Blend pecans into the batter. Pour into a lamb-shaped pound cake mold.
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.