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 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 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 a wire rack to cool completely.
• when cake is completely cool, transfer it to a serving plate and decorate with frosting, coconut, and candies.