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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pound Cake/Easter Lamb Cake Recipe

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This recipe for Pound Cake/Easter Lamb Cake is from Our Family Favorite Recipes, 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 pound of butter (4 sticks) softened at room temperature
6 eggs
1 pound of powder sugar
1 1lb powder sugar box of all purpose flour
1 teaspoon vanilla

Optional flavorings:
Add 1/2 cup coco powder to make chocolate pound cake
Add 1 teaspoon of almond extract to make almond pound cake
Directions:
Directions:
Preheat oven to 350 degrees.

Combine all wet ingredients in a bowl.

Combine all dry ingredients in a bowl.

Combine all wet ingredients into the dry ingredients and mix well, scrapping sides of bowl often and set aside.

Spray baking pan, loaf pan or decorative baking pan with non-stick baking spray. Fill baking pan to 3/4 full and bake
for 1 hour.

If using a decorative pan, cool in pan before removing so edges come out sharp.

If making an Easter Lamb Cake, fill half of lamb mold and cover with other half, bake for 1 hour and cool in mold. If you remove from mold before completely cool, the lambs head will break off.
Personal Notes:
Personal Notes:
Every year at Easter we would make this cake, yes there were a few tragedies, its head fell off a few years, so we added an arrow and some red icing. A little gory but kids thought it was hilarious! Jim would empty a box of Junior Mints at the tail of the lamb, they all thought that was hilarious too!

 

 

 

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