Making Easter Lamb Cake
 
Ingredients
  • FOR CAKE
  • 3 cups flour, sifted
  • 3 cups sugar
  • 4 eggs, large
  • ½ cup unsalted butter, room temperature
  • 1 cup sour cream
  • ½ teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 teaspoons rum extract, optional
  • FOR THE FROSTING
  • 1 stick unsalted butter, room temperature
  • 1 heaping teaspoon vanilla
  • powdered sugar and half and half or milk to make the right consistency
  • FOR DECORATING
  • 1 bag of flaked coconut
  • 2 raisins
  • 1 maraschino cherry
  • red food color
  • piece of ribbon
  • paper Easter basket grass
  • assorted jellybeans
Instructions
  1. Preheat oven to 350 F. generously butter and flour lamb mold.
  2. Beat butter, add sugar and extracts and beat until light and fluffy.
  3. Add flour with baking soda until well incorporated.
  4. Beat in eggs one at a time alternating with the sour cream until batter comes together.
  5. Pour batter into prepared face side of the lamb mold, facing down on a baking sheet.
  6. Fill to the rim wiping up the edges clean.
  7. Reinforce the ears by placing a toothpick horizontally in each ear.
  8. Carefully place lid on and bake for 1 hour, but check for doneness 10 minutes before.
  9. FYI, you will have leftover batter with this recipe, enough to make a small cake.
  10. For Decorating, make the frosting with the butter, powdered sugar, vanilla, half and half and a pinch of salt, mixing until you get a nice semi firm frosting.
  11. Add raisins for eyes, a cherry for nose and tie a ribbon around the neck.
  12. Cover platter with Easter grass and jellybeans.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/04/making-easter-lamb-cake.html