Easter Lamb-Shaped Pound Cake
A traditional Easter lamb cake is crafted in a lamb-shaped mold, utilizing either homemade or store-bought pound cake.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375 F.
-
Coat both halves of a seasoned lamb cake mold with solid vegetable shortening, place on a baking sheet open-side up, and heat for 20 minutes.
-
Remove mold, cool completely, pour off excess shortening, then reduce oven heat to 350 F.
-
Prepare pound cake batter as directed. Fill the front mold half on a baking sheet, leaving 1/4 inch from the top. Insert a toothpick into each ear for reinforcement.
-
Place the back mold half on top and bake for about 1 hour, or until a skewer inserted into vent holes comes out clean.
-
Cool the mold on a rack for 15 minutes, then carefully remove the back half. Cool for 5 more minutes.
-
Flip the cake onto another rack, remove the front mold half, and cool completely on its back.
-
Secure the cooled lamb cake onto a platter with a dab of cream cheese frosting.
-
Frost all sides of the lamb, swirling to create a wool texture.
-
Decorate with a red ribbon around the neck and use raisins for eyes and nose.
-
Color coconut green in a zip-top bag and arrange it around the lamb for "grass."