Easter Lamb Shaped Pound Cake Recipes

NO-FAIL EASTER LAMB CAKE

Steps:

• Preheat oven to 325
• Cream butter and sugar, add eggs one at a time
• Combine dry ingredients and add to batter alternating with buttermilk and vanilla
• Prepare pans by spreading lightly with butter and dusting with dried breadcrumbs
• Pour batter into the bottom of your two cake pans, assemble according to direction on your lamb cake mold
• Bake for approximately one hour
• Cool the cake for 10 minutes, remove from pan
• Cool to room temp and refrigerate
• Mix butter, shortening, powdered sugar, vanilla, and just 3 tablespoons of milk, gradually adding more milk until the consistency is similar to light and fluffy mashed potatoes, it should be stiff enough to hold its shape when you pipe it, but soft enough to pipe easily
• Place about 1/2 cup in a small deep bowl and blend in enough milk to make a thick glaze, the texture should be thicker than heavy cream, kind of like a thin pancake batter
• Dip the lambs face into the glaze, covering the face and front side of the ears, and allow the glaze to drip off (I occasionally gave it a wipe to help the process)
• Add a small amount of frosting to the center of your serving platter, place the lamb on top, this will kind of glue it to the plate, I do this with all cakes, but it's especially helpful with this top-heavy cake
• Add a star tip to a piping bag and pipe swirls of frosting onto the lamb's body
• If desired, use food coloring to tint a small amount of the frosting, literally a tablespoon or two, a light pink or peach color, use this to pipe the inside of the ears and nose
• Add jelly beans for eyes, I used a plastic straw and pushed it into the cake where I wanted the eyes to be, it gave me an opening to push the jelly beans into
• Refrigerate until you're ready to put it on the table

THE BEST EASTER LAMB CAKE

Steps:

• Preheat oven to 350.
• Spray both sides of the lamb cake mold with nonstick spray.
• Grease both sides with vegetable shortening and then sift flour over the molds. Set aside.
• Combine the cake mix, vanilla pudding mix, sour cream, vegetable oil and eggs in a large bowl, and use an electric mixer to beat on low speed until combined. Beat on medium speed for 3-4 minutes or until thick.
• Place 2 3/4 cups of the batter in the bottom mold--this is the side without the air hole.
• Place the top part of the mold on top of the bottom part. Place the combined molds on a small baking sheet.
• Bake for 50-55 minutes. Insert a toothpick into the vent hole to see if cake is done baking.
• Let the cake cool in the mold for 5 minutes.
• Take the top mold of and let the cake cool for another 10-15 minutes.
• Remove the cake from the mold by flipping it over onto a baking sheet. Let it cool completely--this will take awhile.
• Trim off any crisp edges with a sharp knife, and even out the bottom of the cake so that the cake can stand up.
• Beat the butter on medium speed for 5-10 minutes, or until white and fluffy.
• Add the vanilla in, and mix until completely combined.
• Gradually add in the powder sugar. You can sift if if you want, but beating it on high for a long time will get rid of any lumps.
• Add in enough milk so that the frosting is smooth but not runny.
• Beat on medium speed for another 5-10 minutes.
• Fold the frosting with a spatula to get rid of any air bubbles.
• Set aside a 1/4 cup of frosting into two separate bowls. Dye one bowl with black food coloring for the eyes and mouth. Dye the other bowl with oink food coloring for the nose.
• Use a piping bag to frost the lamb's wool. Or, frost the cake however you please.

EASTER LAMB POUND CAKE

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.

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

EASTER LAMB CAKE II

Steps:

• First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
• Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
• In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

EASTER LAMB CAKE I

Steps:

• 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.
• 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.