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Easter Lamb Cake Recipe

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This recipe for Easter Lamb Cake is from The Mineo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/8 c. Sugar
2 Eggs
1 tsp vanilla extract
3/4 c. milk
2 c. Cake Flour
3 tsp Baking Powder
1/4 tsp Salt
1/2 c. Butter
Directions:
Directions:
Mix flour, baking powder and salt, sift together 3 times.
Cream butter adding sugar a small amount at a time, until light and fluffy, add beaten eggs and Vanilla extract.
Add flour and Milk, alternately.
Pour batter into the bottom half (the half without the hole) of well greased and floured pan, filling to the top edge.
Place top half of mold onto filled bottom half, bake at 375º for 40-45 minutes.
Remove from oven, cool for 5 minutes and gently remove top half of mold. If cake is done, let cool for 45 minutes. If not quite done cook for 5 more minutes or until golden brown.
Stand cake mold upright for 5 minutes before removing cake from mold.
Ice with boiled frosting (see Boiled frosting recipe).
Personal Notes:
Personal Notes:
This is an Easter favorite and requires a 3-dimensional lamb cake mold (there is also a rabbit mold).
Note: the top half of the mold will have a small hole to allow the cake to expand and the air to escape.

 

 

 

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