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Easter Lamb Pound Cake
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
175 minutes
Indulgent bourbon and pecan pound cake, with a hint of nostalgia. Decorate with frosting, jelly beans, and coconut for a festive Easter treat.
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
  • 0.33333334326744 cup bourbon
  • 0.5 cup chopped pecans
  • 2 cups white frosting
  • sweetened flaked coconut for decorating
  • jelly beans or other small candies, or as desired
Instructions:
  • Heat the oven to 350 degrees F (175 degrees C), then prepare a lamb-shaped cake mold by greasing and flouring it.
  • Cream butter and 2 cups of sugar using an electric mixer until light and fluffy. The mixture should become visibly lighter. Gradually add egg yolks, one at a time, ensuring each one is fully incorporated before adding the next.
  • Combine the flour with the vanilla, almond extract, and bourbon, mixing slowly until fully incorporated.
  • In a clean bowl, whisk egg whites until foamy. Slowly pour in sugar while whisking until medium peaks form. Peaks should curl slightly when lifting the whisk.
  • Gently fold 1/3 of the fluffy egg white mixture into the batter to lighten it. Then fold in the rest of the egg whites and mix in the chopped pecans. Pour 1 cup of batter into the cake mold, insert toothpicks into ears and nose for support, and then pour in the remaining batter.
  • Place in a preheated oven for 1 1/2 hours until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 10 minutes, then flip onto a wire rack to cool fully.
  • Once the cake has cooled completely, elegantly place it on a serving plate and adorn it with luscious white frosting, shredded coconut, and colorful candies.

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