Recipes Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Easter Lamb Pound Cake 4.5 (6) 6 Reviews 5 Photos When I was young, every Easter, my grandmother would make this wonderful lamb pound cake in an old cast-iron mold that she'd had since the 1950s. After the cake cooled, it was my job to decorate the cake. What fun creating my masterpiece with frosting, coconut, and jelly beans! Submitted by Joanie Updated on September 18, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 1 hr 30 mins Additional Time: 1 hr Total Time: 2 hrs 55 mins Servings: 8 Yield: 1 lamb-shaped pound cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 cups white sugar, divided 1 pound unsalted butter, room temperature 8 eggs, separated 3 cups sifted all-purpose flour ⅓ cup bourbon 2 teaspoons vanilla extract 2 teaspoons almond extract ½ cup chopped pecans 2 cups white frosting sweetened flaked coconut for decorating jelly beans or other small candies, or as desired Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold. Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next. Gradually mix in flour, alternating with bourbon, vanilla extract, and almond extract. Mix until fully incorporated. Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup 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. Gently fold 1/3 egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then blend in chopped pecans. Pour about 1 cup 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 the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely. Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies. I Made It Print Nutrition Facts (per serving) 1346 Calories 71g Fat 161g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 1346 % Daily Value * Total Fat 71g 91% Saturated Fat 38g 189% Cholesterol 308mg 103% Sodium 555mg 24% Total Carbohydrate 161g 59% Dietary Fiber 4g 14% Total Sugars 119g Protein 13g 26% Vitamin C 0mg 0% Calcium 57mg 4% Iron 4mg 21% Potassium 251mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.