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

Carol

Recipe Summary

Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

243 calories; protein 3.1g 6% DV; carbohydrates 36.9g 12% DV; fat 9.4g 15% DV; cholesterol 24.4mg 8% DV; sodium 196.4mg 8% DV. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2004
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. Read More
(34)

Most helpful critical review

Rating: 2 stars
04/19/2003
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. However it's not the one I would use for a wedding cake or an easter cake. Read More
(27)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/16/2004
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. Read More
(34)
Rating: 2 stars
04/19/2003
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. However it's not the one I would use for a wedding cake or an easter cake. Read More
(27)
Rating: 5 stars
03/24/2010
add coconut to the white icing and set on a bed of green colored coconut. Add a few jelly beans on the "grass"... Read More
(13)
Advertisement
Rating: 5 stars
04/16/2017
did enjoy making it...i changed it up and added a spice mix for my flour but basically followed this recipe...came out really good can't wait to eat it...i'm trying to figure out how to post pics...i did buttercream fur instead of coconut like a lot of other makers do...but this was a project wanted to do for a while i can knock it off my bucket list...lol Read More
Rating: 4 stars
04/13/2017
Cake was very dense but tasty! Will def make this again for Easter Read More
Advertisement