Lamb-Shaped Easter Cake

Lamb-Shaped Easter Cake


3 people made this

About this recipe: A very simple and moist cake to make for Easter. It's flavoured with vanilla extract, almond extract, bourbon and chopped pecans. Top with your favourite white icing.


Serves: 10 

  • 450g butter
  • 600g caster sugar, divided
  • 8 eggs, separated
  • 375g sifted plain flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 75ml bourbon
  • 60g chopped pecans

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Preheat oven to 180 C / Gas 4.
  2. Cream together butter and 400g 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.
  3. In a separate bowl, beat egg whites until stiff but not dry. Beat 200g sugar into egg whites.
  4. Gently fold flour mixture into egg white mixture. Blend pecans into the batter. Pour into a lamb-shaped cake mould.
  5. Bake in a preheated oven for 1 1/2 hours, or until a skewer inserted into the centre comes out clean. Let cool in the mould for at least 10 minutes, then invert onto a wire rack to cool completely.

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