Easter Lamb Pound Cake
Ingredients2 h 55 m servings 1346 cals
- 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.
Per Serving: 1346 calories; 71.1 g fat; 161.3 g carbohydrates; 12.9 g protein; 308 mg cholesterol; 555 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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...