Easter Lamb Pound Cake

This Easter lamb pound cake pairs bourbon and pecans in a handed-down family recipe. It is decorated with frosting, jelly beans, and shredded coconut.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 1346 Calories

Ingredients

• 3 cups sifted all-purpose flour
• 2 teaspoons almond extract
• 8 eggs, separated
• sweetened flaked coconut for decorating
• 2 teaspoons vanilla
• 1 pound butter, room temperature
• 2 cups white frosting
• 3 cups sugar, divided
• jelly beans or other small candies, or as desired
• 0.5 cup chopped pecans
• 0.33333334326744 cup bourbon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.

Step 2

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.

Step 3

Gradually mix in flour, alternating with bourbon, vanilla extract, and almond extract. Mix until fully incorporated.

Step 4

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.

Step 5

Gently fold 1/3 egg whites into batter using a large whisk or rubber spatula to lighten. Fold in remaining egg whites, then blend in chopped pecans. Pour about 1 cup 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.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Step 7

Transfer cooled cake to a serving plate. Decorate with frosting, coconut, and candies.