Easter Lamb Pound Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat 2 cups sugar and butter together in a large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks, one at a time, beating well after each addition before adding the next.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Gradually beat in flour, alternating with bourbon, vanilla extract, and almond extract; beat until fully incorporated.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat egg whites in a separate bowl until foamy. Gradually add remaining 1 cup 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Gently fold ⅓ egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then gently mix in chopped pecans. Pour about 1 cup batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ½ hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely, about 50 minutes more.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.'}

📊 Nutrition Facts

Per serving (8 servings total)