Easter Lamb Pound Cake – a delicious recipe with butter, sugar, eggs, flour, vanilla, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C) F (175 degrees C).
2
Cream together butter and 2 cups sugar until light and fluffy.
3
Mix in egg yolks one at a time.
4
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon.
5
Beat until smooth and creamy.
6
In a separate bowl, beat egg whites until stiff but not dry.
7
Beat 1 cup sugar into egg whites.
8
Gently fold flour mixture into egg white mixture.
9
Blend pecans into the batter.
10
Pour into a lamb-shaped pound cake mold.
11
Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
12
Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
2123
kcal
Calories
124
g
Fat
224
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound butter, 3 cups sugar divided, 8 large eggs separated, 3 cups flour, all-purpose sifted, and more.
Yes, Easter Lamb Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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