Best 4 Lamb Pound Cake Mold Recipes

EASTER LAMB CAKE MOLD

Steps:

• In an electric mixer, beat softened butter on low for 1 minute. Then add sugar, and beat on medium until light and fluffy, about 4-6 minutes. Scrape down sides as needed.
• Reduce mixer speed to medium-low. Add eggs, one at a time, letting each egg completely incorporate into sugar mixture before adding the next egg. Scrape down sides of bowl as needed.
• Add vanilla, and let incorporate.
• Add milk, and let incorporate.
• In a small bowl, combine flour, baking powder, and salt.
• Turn off mixer. Add half of the flour mixture. Turn mixer on low, then gradually increase speed to medium-low. Mix until first half of flour mixture is almost completely incorporated, scraping down as needed. Then add the rest of the flour mixture. Mix until the flour mixture is just mixed into the batter. Batter will be thick.
• Heavily grease the inside of both halves of the lamb cake mold with Crisco.
• Pour the cake batter into the front half of the lamb cake mold. Using a spatula, spread the batter out to fill every corner. Fill the mold level, do not over fill.
• Place the back half of the lamb cake mold on top. Place the mold on a lipped baking sheet.
• Bake at 350 degrees for 60-70 minutes, until the back half of the mold lifts off easily, the cake is golden brown, and a toothpick in the center of the cake tests clean.
• Take back half of mold off the cake. Let cool, inside the front half of the mold, on a wire rack for 15-20 minutes.
• After cooling for 15-20 minutes, turn the cake out of the front half of the mold onto the wire rack. To avoid wire impressions in the cake, let cool standing up.
• Cool completely before icing.

EASTER LAMB POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
• Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
• Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
• In a separate bowl, beat egg whites until foamy. Gradually add 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.
• Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the 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 a preheated oven for 1 1/2 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.
• When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

EASTER LAMB-SHAPED POUND CAKE

Steps:

• Heat oven to 375 F.