Easter Lamb Pound Cake
Submitted by happyzhangbo
A rich pound cake baked in a lamb-shaped mold with bourbon, almond extract, and chopped pecans. Eight eggs and a full pound of butter make it dense, golden, and celebration-worthy.
YIELD
16 servingsPREP
6 minCOOK
1½ hrsREADY
1⅔ hrsEvery Easter table deserves a showpiece, and a lamb-shaped pound cake is about as classic as it gets.
This one is built on serious foundations: a full pound of butter creamed with sugar, eight separated eggs for structure and lift, and a hit of bourbon that adds warmth without being boozy.
Vanilla and almond extract work together to give the crumb a fragrant, bakery-shop aroma, while chopped pecans scattered through the batter add just enough crunch.
The egg whites get beaten stiff and folded in separately, which keeps this dense cake from being heavy.
Baker’s Tips
- Grease the lamb mold thoroughly. Every nook and cranny needs butter and flour, or the details of the lamb shape won’t release cleanly.
- Separate eggs while cold, beat whites at room temperature. Cold eggs separate more easily, but room temp whites whip to a greater volume.
- Don’t skip the bourbon. It adds moisture and a subtle caramel warmth. If you prefer to skip the alcohol, substitute an equal amount of milk with a splash more vanilla.
- Cool before unmolding. Give it a full 10 minutes in the pan. Rushing this step is the fastest way to end up with a headless lamb.
Ingredients
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Cream together butter and 2 cups sugar until light and fluffy.
Mix in egg yolks one at a time.
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon.
Beat until smooth and creamy.
In a separate bowl, beat egg whites until stiff but not dry.
Beat 1 cup sugar into egg whites.
Gently fold flour mixture into egg white mixture.
Blend pecans into the batter. Pour into a lamb-shaped pound cake mold.
Bake in a preheated oven for 1½ hours, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Comments
