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Easter Lamb Pound Cake - Grandma Jennie


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Rate this recipe 4/5 (4 Votes)


  • 1 lb. Imperial margarine
  • 1 lb. box powdered sugar
  • 3 c. flour
  • 6 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. almond extract or 1/2 tsp. lemon extract (optional)


Servings 1


Step 1

Mix well margarine and powdered sugar. Add 6 eggs -2 at a time, vanilla,(almond extract or lemon extract.) Sift 3 cups flour. Sift flour again with 1/2 tsp. salt. Blend with creamed mixture. Pour into greased and floured mold - nose side down rounded above pan. Bake at 350 degrees for 1 1/2 to 2 hours. (regular loaf pan). 1 hour nose down (for lamb mold) on cookie sheet. Turn cake over; bake 15 minutes nose up. Let stand for 5 minutes. Turn mold on back and carefully remove nose section. Turn and remove back section and set cake upright. Lamb mold will not hold all batter. Bake a small loaf at 350 degrees for 1 hour.

If cake does not stay together, use ample supply of toothpicks and warn eaters.

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