Best Easter Lamb Pound Cake Recipes

EASTER LAMB POUND CAKE

Easter Lamb Pound Cake image

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!

Provided by Joanie

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound butter, room temperature
3 cups sugar, divided
8 eggs, separated
3 cups sifted all-purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
⅓ cup bourbon
½ cup chopped pecans
2 cups white frosting
sweetened flaked coconut for decorating
jelly beans or other small candies, or as desired

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
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.
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
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.
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.
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.
When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.

Nutrition Facts : Calories 1345.5 calories, Carbohydrate 161.3 g, Cholesterol 308 mg, Fat 71.1 g, Fiber 3.8 g, Protein 12.9 g, SaturatedFat 37.8 g, Sodium 554.9 mg, Sugar 119.1 g

EASTER LAMB POUND CAKE - GRANDMA JENNIE RECIPE - (3.5/5)

Easter Lamb Pound Cake - Grandma Jennie Recipe - (3.5/5) image

Provided by [email protected]

Number Of Ingredients 7

Ingredients

1 lb. Imperial margarine
1 lb. box powdered sugar
3 c. flour
6 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. almond extract or 1/2 tsp. lemon extract (optional)

Steps:

Mix well margarine and powdered sugar. Add 6 eggs -2 at a time, vanilla,(almond extract or lemon extract.) Sift 3 cups flour. Sift flour again with 1/2 tsp. salt. Blend with creamed mixture. Pour into greased and floured mold - nose side down rounded above pan. Bake at 350 degrees for 1 1/2 to 2 hours. (regular loaf pan). 1 hour nose down (for lamb mold) on cookie sheet. Turn cake over; bake 15 minutes nose up. Let stand for 5 minutes. Turn mold on back and carefully remove nose section. Turn and remove back section and set cake upright. Lamb mold will not hold all batter. Bake a small loaf at 350 degrees for 1 hour. If cake does not stay together, use ample supply of toothpicks and warn eaters.