Pound Cake Recipe For Easter Lamb Mold How to Make a Traditional Easter Lamb-Shaped Pound Cake

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Prep:
30 mins

Cook:
60 mins

Total:
90 mins

Servings:
10
to 12 servings

Nutrition Facts (per serving)
284 Calories
12g Fat
43g Carbs
2g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 10
to 12
Amount per serving
Calories 284
% Daily Value*
Total Fat 12g 16%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 217mg 9%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 3%
Total Sugars 33g
Protein 2g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 1mg 4%
Potassium 92mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easter lamb cake (known as agnuszek or baranek wielkanocny in Polish) is a traditional Eastern European dessert.

In the 1950s, the trend for frugal cooks tired of paying exorbitant bakery prices was to purchase a cast-iron lamb mold to make it themselves. These molds are considered family treasures that are passed down at Easter time and through the years.

Pound cake is the best candidate for a mold because of its close crumb. Scratch-made or purchased pound cake mixes both work fine. Extra batter can be used to make a little cake for the swieconka basket.

Ingredients

  • 1 (16-ounce) box pound cake mix

  • 1 1/2 cups cream cheese frosting

  • 1 cup sweetened shredded coconut

  • 2 to 3 drops green food coloring

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Easter lamb cake

    The Spruce / Julia Hartbeck 
  2. Heat oven to 375 F.

  3. Using a pastry brush, coat the interior surfaces of both halves of a seasoned lamb cake mold with solid vegetable shortening, making sure you get into all the crevices.

    Brush lamb tin

    The Spruce / Julia Hartbeck
  4. Place halves on a baking sheet, open-side up, and heat for 20 minutes.

    Lamb tins

    The Spruce / Julia Hartbeck
  5. Remove from the oven and let cool completely. Pour off any excess shortening. Reduce heat to 350 F.

    Let cool

    The Spruce / Julia Hartbeck
  6. Prepare pound cake mix according to box instructions.

    Mix batter

    The Spruce / Julia Hartbeck
  7. Place the front-half of the mold on a baking sheet and fill with batter to the lip, 1/4 inch from the top.

    Place batter in mold

    The Spruce / Julia Hartbeck
  8. Submerge a toothpick in the batter in each ear to reinforce them.

    Bake cake

    The Spruce / Julia Hartbeck
  9. Place the back-half of the mold on top of the front.

    Mold on baking sheet

    The Spruce / Julia Hartbeck
  10. Place in oven and bake about 1 hour or until a skewer inserted into the vent holes of the lamb come out clean.

    Place in oven

    The Spruce / Julia Hartbeck
  11. Remove from oven and place on cooling rack for 15 minutes.

    Remove from oven

    The Spruce / Julia Hartbeck
  12. Carefully remove the back end of the mold, inserting a knife between the mold edges if they are stuck together. Allow cooling for an additional 5 minutes.

    Remove mold

    The Spruce / Julia Hartbeck
  13. Place another rack on the lamb cake and carefully flip it over and remove the front half of the mold. Let lamb cake cool completely lying on its back.

    Place lamb on cooling rack

    The Spruce / Julia Hartbeck
  14. Place a dab of cream cheese frosting on an oblong platter and set the lamb on top to secure it.

    Cream cheese frosting

    The Spruce / Julia Hartbeck
  15. Frost all sides of lamb, swirling it to represent lamb’s wool.

    Cover cake

    The Spruce / Julia Hartbeck
  16. Wrap a narrow red ribbon around the lamb’s neck. Use raisins for eyes and nose, cutting them in half if necessary to make them more proportional.

    Wrap red ribbon around lamb's neck

    The Spruce / Julia Hartbeck
  17. Place coconut and green food coloring in a zip-top bag and shake it, to color the coconut. Place green “grass” around the lamb.

    Place food coloring around lamb

    The Spruce / Julia Hartbeck
  18. Serve for Easter and enjoy.

    Easter lamb cake

    The Spruce / Julia Hartbeck

Video about Pound Cake Recipe For Easter Lamb Mold

Easter Lamb Cake

Donna uses a family heirloom Griswold Lamb Mold to make a lamb cake centerpiece for Easter.
#Griswoldmold #Lambcakemold #griswoldcastironmold
TO MAKE THE POUND CAKE
2 sticks of butter, (8 ounces) room temperature
1 cup sugar
4 eggs
2 cups flour
1 teaspoon salt
½ lemon, juiced
Lemon zest from ½ lemon
1 teaspoon vanilla extract
3 tablespoons butter, melted to grease the molds
DIRECTIONS
Preheat oven to 350F
In a stand mixer, beat the softened butter until pale yellow; approximately 3-4 minutes. Add the sugar and salt and cream together on medium high speed until approximately doubled in volume (about 7 minutes).
Add the eggs, slowly and mix until fully incorporated. Add the lemon juice and vanilla and mix just to combine.
On low speed, gradually add the flour and mix until just combined.
TO ASSEMBLE THE LAMB CAKE
Grease the inside of the mold with melted butter making sure to cover completely. Dust with flour and tap out the excess.
Fill the front face mold (the side without any air vents) to about level.
Placing a meat skewer through the body from the neck down and toothpicks in each ear will support these parts of the cake as it bakes.
Put the other side of the mold in place. Place the mold on a cookie sheet so that mold will lay flat in the oven. Bake for 45-50 minutes. Check for doneness by inserting a cake tester in the air vents. It should come out clean.
Place mold on a cooling rack for 10 minutes. Remove the top and allow the cake to cool completely in the bottom mold before removing.
TO DECORATE
For buttercream frosting, use a star tip to create definition (wool) on the cake. Tint a small portion pink for the ears and nose. Use black jelly beans for the eyes.
Alternately, you can dust the plain cake with confectioner’s sugar.

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