Easter Lamb Pound Cake
.
Yield
16 servingsPrep
6 minCook
1½ hrsReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 3 | cups |
sugar
divided |
|
| 8 | large |
eggs
separated |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
almond extract
|
*
|
| ⅓ | cup |
bourbon
|
* |
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
divided |
|
| 8 | large |
eggs
separated |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
almond extract
|
*
|
| 79 | ml |
bourbon
|
* |
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C).
Cream together butter and 2 cups sugar until light and fluffy.
Mix in egg yolks one at a time.
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon.
Beat until smooth and creamy.
In a separate bowl, beat egg whites until stiff but not dry.
Beat 1 cup sugar into egg whites.
Gently fold flour mixture into egg white mixture.
Blend pecans into the batter. Pour into a lamb-shaped pound cake mold.
Bake in a preheated oven for 1½ 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.
