Easter Lamb Almond Pound Cake

Every Easter as a child, it was a family tradition to make a lamb shaped pound cake. We'd read the Easter story, talk about how Jesus was the Lamb of God, and then enjoy our breakfast of pound cake and orange juice before going to church. Now I enjoy carrying on the same tradition with my own little family! I baked the pound cake in my lamb cake pan (following the directions that came with it for bake time) then frosted it with white buttercream frosting, decorated the eyes, nose and mouth with candies, and used green food coloring on shredded coconut to make grass for around the base. Even if you don't make it in a lamb shape, this pound cake is moist, dense, and delicious!

Easter Lamb Almond Pound Cake
Serves 8-12

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 teaspoon almond extract

1. Preheat oven to 325 degrees and grease a loaf pan.
2. Whisk together flour, baking powder and salt in a bowl and set aside.
3. In a mixer with paddle attachment, beat butter and sugar until pale and fluffy, 5 minutes.
4. Add eggs, one at a time, beating a minute each. Scraping down bowl and beaters often as you work.
5. Fold in flour mixture with a rubber spatula. Scoop into loaf pan and flatten with the spatula.
6. Bake 75-90 minutes (covering loosely with foil if browning too quickly) until a thin knife inserted in the center comes out clean. 
7. Cool on a wire rack for 30 minutes before turning out of the pan to cool completely.  
 (Recipe from Dorrie Greenspan)

Munchkin, digging into the lambs head for breakfast...sightly morbid but incredibly cute!

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