There are some things that never change and then things like this that are made every year from a tradition standpoint. This is our “Lamb Cake” that is made every year for Easter. Here’s the recipe.
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup shortening
- 3/4 cup milk
- 1 tsp vanilla extract
- 3 beaten egg whites
- Optional: I add two egg yolks
- Preheat the oven to 375 degrees. I use a vintage cast lamb mold. You can easily find them on Ebay if you don’t have one. Spray or grease the inside of both molds. Set aside.
- Mix all dry ingredients together and set aside.
- Using a stand mixer, cream the shortening. Add in the dry ingredients, then milk, eggs (optional) and vanilla.
- In a separate bowl, beat the egg whites until egg whites are stiff. Fold into the batter until fully combined.
- For this lamb mold, fill the half mold with the lambs head. Insert a toothpick into the nose area to add reinforcement. Cover with the other half of lamb mold. Place on a baking sheet.
- Bake for 50-60 minutes. Remove from oven and allow to cool for 15 minutes before removing the mold. Allow cake to fully cool before frosting.
- Prepare a cream cheese frosting. Use a piping bag for ease and control. You can sprinkle the lamb with coconut or leave as it. Use raisins or black frosting for the eyes and nose. Tie a ribbon around his neck and he is ready for the Easter celebration.