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


  1. 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.
  2. Mix all dry ingredients together and set aside.
  3. Using a stand mixer, cream the shortening. Add in the dry ingredients, then milk, eggs (optional) and vanilla.
  4. In a separate bowl, beat the egg whites until egg whites are stiff. Fold into the batter until fully combined.
  5. 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.
  6. 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.
  7. 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.