Easter Lamb Pound Cake

Ingredients

• Servings: 1
• 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
• 1/3 cup bourbon
• 1/2 cup chopped pecans
• 2 cups white frosting
• sweetened flaked coconut for decorating
• jelly beans or other small candies, or as desired

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 55 mins


• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
• Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
• Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
• In a separate bowl, beat egg whites until foamy. Gradually add 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.
• Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the 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.
• Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
• When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.