How to Make Easter Lamb Pound Cake - A Step-by-Step Guide

Easter is a time for celebrating with family and friends, and what better way to do so than with a delicious homemade dessert? This Easter Lamb Pound Cake recipe is the perfect way to bring a touch of sweetness to your holiday feast. Whether you're hosting a big gathering or simply enjoying a quiet meal with your loved ones, this festive and adorable cake is sure to be a hit.

Made with a moist and tender pound cake batter, this dessert is not only visually stunning, but also delectab...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 55 mins
  • Servings: 8
  • Yield: 1 pound cake

  • 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

    1346 cal.

    • Total Fat: 71g
    • Saturated Fat: 38g
    • Cholesterol: 308mg
    • Sodium: 555mg
    • Total Carbohydrate: 161g
    • Dietary Fiber: 4g
    • Total Sugars: 119g
    • Protein: 13g
    • Vitamin C: 0mg
    • Calcium: 57mg
    • Iron: 4mg
    • Potassium: 251mg