Easter Lamb Mold Cake Recipe: The Perfect Dessert For Your Easter Celebration

Easter Lamb Mold Cake Recipe: The Perfect Dessert For Your Easter Celebration

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Easter Lamb Cake II Recipe Lamb cake, Easter lamb, Lamb
Easter Lamb Cake II Recipe Lamb cake, Easter lamb, Lamb from in.pinterest.com

Introduction

Easter is a time for family gatherings, egg hunts, and of course, delicious food! And what better way to celebrate than with a festive Easter lamb mold cake? This classic dessert is not only delicious, but also a fun and unique addition to your Easter table. Whether you’re an experienced baker or just starting out, this recipe is sure to impress your guests.

Recipe #1: Classic Easter Lamb Mold Cake

Ingredients:

– 2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1 cup milk – Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F. Grease and flour a lamb-shaped cake mold. 2. In a medium bowl, whisk together the flour, baking powder, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, then stir in the vanilla extract. 5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined. 6. Pour the batter into the prepared cake mold and smooth the top with a spatula. 7. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. Let the cake cool in the mold for 10 minutes, then remove from the mold and transfer to a wire rack to cool completely. 9. Dust with powdered sugar before serving.

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Nutritional Information:

– Calories: 330 – Fat: 13g – Carbohydrates: 48g – Protein: 5g – Sodium: 190mg – Sugar: 30g

Cooking Time:

– Prep Time: 20 minutes – Cook Time: 40-50 minutes – Total Time: 1 hour 10 minutes

Equipment:

– Lamb-shaped cake mold – Mixing bowls – Whisk – Electric mixer – Spatula – Wire rack

Serving Suggestions:

– Serve with fresh fruit and whipped cream. – Add a drizzle of chocolate sauce or caramel sauce for extra indulgence. – Decorate with fondant or icing to create a more elaborate lamb cake.

Variations:

– Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a chocolate lamb cake. – Substitute almond extract for the vanilla extract for a nutty flavor. – For a gluten-free version, use a gluten-free all-purpose flour blend.

Substitutions:

– Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by 1/4 teaspoon. – Substitute vegetable oil for the butter for a dairy-free version. – Use buttermilk instead of regular milk for a tangier flavor.

Storage:

– Store leftovers in an airtight container at room temperature for up to 3 days. – Freeze the cake, wrapped in plastic wrap and aluminum foil, for up to 2 months.

Tips:

– Be sure to grease and flour the cake mold thoroughly to ensure that the cake releases easily. – Let the cake cool in the mold for 10 minutes before removing it to prevent it from breaking. – Dust the cake with powdered sugar just before serving to prevent it from absorbing moisture and becoming soggy.

FAQs:

Q: Can I use a regular cake pan instead of a lamb-shaped mold? A: Yes, you can use a regular 9-inch cake pan. Adjust the baking time accordingly. Q: Can I make the cake ahead of time? A: Yes, you can make the cake up to 2 days ahead of time. Store it in an airtight container at room temperature.

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Recipe #2: Lemon Easter Lamb Mold Cake

Ingredients:

– 2 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1/2 cup fresh lemon juice – 1 tablespoon lemon zest – Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F. Grease and flour a lamb-shaped cake mold. 2. In a medium bowl, whisk together the flour, baking powder, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, then stir in the vanilla extract, lemon juice, and lemon zest. 5. Gradually add the flour mixture to the butter mixture, until well combined. 6. Pour the batter into the prepared cake mold and smooth the top with a spatula. 7. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 8. Let the cake cool in the mold for 10 minutes, then remove from the mold and transfer to a wire rack to cool completely. 9. Dust with powdered sugar before serving.

Nutritional Information:

– Calories: 340 – Fat: 13g – Carbohydrates: 51g – Protein: 5g – Sodium: 190mg – Sugar: 30g

Cooking Time:

– Prep Time: 20 minutes – Cook Time: 40-50 minutes – Total Time: 1 hour 10 minutes

Equipment:

– Lamb-shaped cake mold – Mixing bowls – Whisk – Electric mixer – Spatula – Wire rack

Serving Suggestions:

– Serve with fresh berries and whipped cream. – Add a lemon glaze to the cake for extra tanginess. – Top with candied lemon slices for decoration.

Variations:

– Add 1/2 cup of poppy seeds for a lemon-poppy seed lamb cake. – Substitute orange juice and zest for the lemon juice and zest for an orange-flavored lamb cake. – For a dairy-free version, use coconut oil instead of butter and almond milk instead of regular milk.

Substitutions:

– Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by 1/4 teaspoon. – Substitute vegetable oil for the butter for a dairy-free version. – Use buttermilk instead of regular milk for a tangier flavor.

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Storage:

– Store leftovers in an airtight container at room temperature for up to 3 days. – Freeze the cake, wrapped in plastic wrap and aluminum foil, for up to 2 months.

Tips:

– Be sure to grease and flour the cake mold thoroughly to ensure that the cake releases easily. – Let the cake cool in the mold for 10 minutes before removing it to prevent it from breaking. – Dust the cake with powdered sugar just before serving to prevent it from absorbing moisture and becoming soggy.

FAQs:

Q: Can I use bottled lemon juice instead of fresh? A: Yes, you can use bottled lemon juice, but the flavor may not be as strong. Q: Can I use a different fruit juice instead of lemon juice? A: Yes, you can use any fruit juice you like, but adjust the amount of sugar accordingly.

Conclusion

These Easter lamb mold cake recipes are sure to be a hit at your next Easter celebration. Whether you prefer a classic vanilla cake or a tangy lemon cake, these recipes are easy to follow and yield delicious results. So why not try making one (or both!) of these cakes for your family and friends this Easter? We guarantee they won’t be disappointed!

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