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easter lamb cake recipe

Easter Lamb Cake

An Easter pound cake baked in a mold and covered in fluffy frosting and coconut.

Course Dessert
Cuisine American
Keyword lamb cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 cake
Calories 306 kcal
Author Aunt MaryAnn

Ingredients

  • 1.5 cups all purpose flour
  • 1 cup butter, softened (2 sticks)
  • 1/2 lb powdered sugar
  • 3 eggs
  • 1/2 teaspoon vanilla

Fluffy White Frosting

  • 1/2 cup butter, softened
  • 4 - 5 Tbs buttermilk
  • 16 oz powdered sugar
  • 1 tsp vanilla extract (coconut extract is really amazing here too)

Decorations:

Instructions

  1. Cream butter and powdered sugar together until light and fluffy. Scrape down the sides. Add eggs one at a time. Beat for just a moment and mix until each yolk is just mixed - don't over do it.
  2. Gradually add the flour until just mixed. Mix in the vanilla.
  3. Grease lamb mold on both sides with Crisco. Spoon cake batter into the face side of the pan mold and then add the other pan mold on top.
  4. Place on a cookie sheet.
  5. Bake at 350° F for one hour. Let cake cool in the mold for 30 min.

  6. While the cake is cooling, prepare the frosting.

    Once the cake is completely cool, cover with buttermilk frosting.

    Sprinkle with shredded coconut. Use raisins for the eyes and nose and red jellybeans for the mouth. Finish with a pink ribbon around the neck!

Fluffy White Buttermilk Frosting

  1. Beat butter at medium speed until creamy with an electric mixer.

  2. Gradually add powdered sugar, beating at low speed until smooth.

  3. Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.

  4. Additional buttermilk can be added 1 tsp at a time, until desired fluffiness is reached.

Notes

*This recipe is based on a heavy duty cake mold. Newer lightweight cake molds may require different baking times.

Nutrition Facts
Easter Lamb Cake
Amount Per Serving (1 slice)
Calories 306
* Percent Daily Values are based on a 2000 calorie diet.