This recipe sounded so amazing after reading it here that I had to add my own twist to it. Chicken breasts don’t really appeal to me unless they’ve been floured, pounded to a pulp, and then beautifully browned. Following that, I made the dish exactly as written with the addition of Italian seasoning and crushed red pepper. I served this with side dishes of roasted asparagus and fettuccine alfredo. Delizioso!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 pound cake |
Ingredients
- 1 pound butter, room temperature
- 3 cups sugar, divided
- 8 eggs, separated
- 3 cups sifted all-purpose flour
- 2 teaspoons vanilla
- 2 teaspoons almond extract
- ⅓ cup bourbon
- ½ cup chopped pecans
- 2 cups white frosting
- sweetened flaked coconut for decorating
- jelly beans or other small candies, or as desired
Instructions
- 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.
Nutrition Facts
| Calories | 1346 kcal |
| Carbohydrate | 161 g |
| Cholesterol | 308 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 38 g |
| Sodium | 555 mg |
| Sugars | 119 g |
| Fat | 71 g |
| Unsaturated Fat | 0 g |
Reviews
Beautiful tradition for my Easter Table.
creepy
Flavor is good but is not a true pound cake, which is my preferred cake for a lamb mold as the dense cake come out of the mold better.. Bake time of 1.5 hours is too long for my mold. . My mold pan instructions said 50 minutes and that’s what I did. Also a ton of batter left over, which I could see before I even started pouring. No need for toothpicks and left out nuts. Despite fluffier cake got it out of mold with only minor issues.
My lamb cake mol is very old, bought for my first Easter. I thought I try a new recipe having always used a doctored box cake. I was surprised at the left over batter, enough to fill a bunt pan.
Awesome! This was wonderful and exactly what I was looking for. I’m kind of mold-stupid so I had to make it in two halves and then stick ’em together w/ frosting, but my family ate the whole thing. 🙂 I used a homemade german chocolate frosting… Thanks for the great recipie!
The perfect pound cake – thank you for sharing the recipe.