Pound Cake for Easter Lamb Cake

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Traditional lamb cake for Easter.

Submitted by Bobbi Borawski
Published on April 6, 2021
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
1 mins
Total Time:
1 mins
Servings:
12
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Ingredients

  • 2 ¾ cups sugar

  • 1¼ cups butter (2-1/2 sticks), softened

  • 5 eggs

  • 1 teaspoon vanilla

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup evaporated milk

  • Jelly Beans (optional for decoration)

  • Coconut (optional for decoration)

  • Green food coloring (option for decoration)

Directions

  1. Heat oven to 350 degrees.

  2. Grease and flour lamb pan thoroughly.

  3. Sift dry ingredients together (flour, baking powder and salt). Mix evaporated milk and vanilla together. Mix sugar and butter in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Add eggs one at a time mixing thoroughly after each one. Beat on high speed, scraping bowl occasionally, 5 minutes. Mixture should be light and fluffy.

  4. Beat dry ingredient mixture alternately with evaporated milk and vanilla mixture on low speed.

  5. Pour into face side of large lamb mold, filling completely, then place back side of mold on and wire mold shut at the sides using floral wire. Assemble smaller, aluminum lamb mold and place in 9" square pan. Fill 2/3 full - just below where base starts. Always hold the smaller mold with one hand on the mold and one on the pan as it will tip very easily. Any leftover batter can be placed in cupcake liners, filling 2/3 full for a few cupcakes to tide everyone over until the lamb cake is done.

  6. Bake until wooden pick inserted comes out clean, 50 to 60 minutes.

  7. Remove smaller lamb being careful to fully support and place on rack to cool. Remove larger mold and place on back for 15 minutes. Remove back side and cool completely. When both are completely cool remove from molds and stand up.

  8. Cut out a carboard oval the shape of the tray that the lamb will go on and cover with aluminum foil. Use buttercream frosting to "glue" the lambs to the aluminum covered cardboard ovals.

  9. Large lamb:

  10. Place the lamb and ovals onto a lazy Susan to ease in decorating.

  11. Sift powdered sugar onto the face, neck and front of ears of the lamb and brush off any extra on the back of the ears, head and body. Snip the ends off of a black jelly bean and place on the head for eyes using frosting to hold them on. Frost the head, ears and body of the lamb by piping buttercream frosting onto it using the large shell tip.

  12. Place the coconut in a zip-loc bag and add a few drops of green food coloring. Shake and massage the bag to color the coconut to the desired green that you want.

  13. Place lamb onto tray and surround with coconut and jelly beans.

  14. Small lamb:

  15. Sift powdered sugar over entire lamb and place black jelly beans for eyes as on the larger lamb. Place on tray and decorate with colored coconut and jelly beans.

  16. Refrigerate and/or keep covered.