This lamb cake is very, very good. It has a caramel and butter flavor and is dense but moist. It also has a great pound cake texture!
This recipe was sent in by Natalie Pope, and it has been made successfully by the Pope Family for many, many years. And we can see why! This was Tom’s favorite cake from among the top lamb cakes, and the only one he ate down to the ears.
Here you can see the lovely texture of this cake!
- 1 cup butter (2 sticks)
- 2 cups sugar
- 2 tsp baking powder
- 4 beaten egg yolks
- 4 egg whites
- 1/4 tsp salt
- 2 tsp vanilla
- 3 cups sifted flour
- 1/2 cup cornstarch
- 1 cup whole milk
- Cream butter and sugar. Add egg yolks, salt and vanilla.
- Sift together flour, cornstarch and baking powder. Add alternately milk and flour mixture to creamed ingredients.
- Fold in stiffly beaten egg whites.
- Grease and flour pans, put toothpicks in ears and popsicle stick in neck and cover with batter. Bake at 350 degree oven for 55 mins.
This recipe makes enough for two vintage lamb pans, or one lamb pan and a dozen cupcakes.
Even though we originally frosted this cake with a different frosting, we have had it a couple different ways since then and like it with a simple thick powdered sugar glaze or with Creamy Whipped Frosting, which is a soft frosting that almost tastes like the cream filling in bakery doughnuts. It also goes well with coconut.
Creamy Whipped Frosting (aka High Humidity Buttercream)
From Mail Box News from Maid of Scandinavia
1 1/2 cups high ratio shortening (available through mail order) or regular shortening
2 T dry Dream Whip Powder
1 T Vanilla
3-4 T unsifted flour
2/3-3/4 cup milk (lesser amount in hot weather)
2 lbs confectioner’s sugar
Blend shortening, Dream Whip Powder and flavoring in large bowl. Beat until light and fluffy like stiff whipped cream. Then add flour, milk and confectioner’s sugar. Beat until smooth. Refrigerate until ready to use.
Deciding what he likes better, the cake or the frosting.