Easter Lamb Pound Cake

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.