Look at this face!!!


This adorable face belongs to lamb cake number 5, Martha Meade’s Lamb Cake.  This is yet another recipe that came from the huge stash of recipes from Martha K. (Hi, Martha!) and I picked this one to try out because it has something that not many of the other recipes had: Flavoring!

This recipe called for grated lemon peel, which I was really excited about. A lemon-flavored lamb!?! Yum! Unfortunatly, this recipe, while having the benefit of flavoring, also had the drawback of no baking directions. So, I was basically flying by the seat of my pants on this one. So, I went with an educated guess and baked the lamb at 350 degrees for an hour. Which was totally the wrong thing to do.


See?? Dry on the outside, and raw in the middle. Darn it, darn it!!!!

At least the frosting turned out.  After the melting frosting of lamb #4, I decided to make allowances for the heat wave we were going through and adjust accordingly.  This is “High Humidity Buttercream”, which is from an old issue of Mailbox News.  I have always wanted to try this frosting because it has Dream Whip powder in it!


But no matter what it looks like, Tom was still down with trying it. Sort of.

“Turn more sideways. And hold your fork up more.”

“Like this?”

“No! Not like that! More topwise.”


“And then try to look up and down at the same time.”


Tempers are wearing thin.


Tasting notes for the lamb cake:

Dry and crumbly on the outside, but raw in the center. Cooking time and cooking temperature needs to be adjusted.  Good lemon flavor, tasted good with the frosting.

Tasting notes for the frosting:

Good. Sweet, but not overly sweet. Tastes like bakery doughnut cream filling. Made a sugar “crust” when left uncovered. Slightly gritty.

The Verdict: The cake was raw, so the verdict is really out on this one. I think if the temp was changed, it would be an okay cake. But you might be better off just adding lemon zest to one of the better cake recipes.  The frosting was really good, and I would recommend it!

High Humidity Buttercream

From Mail Box News from Maid of Scandinavia

1 1/2 cups high ratio 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.

Martha Meade Lamb Cake
A lamb cake with lemon flavoring. The baking method for this version hasn’t been tested fully. Baking the cake at 350 degrees for 1 hour yielded a cake that was dry on the outside and raw in the center. Proceed with caution!
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups cake flour
  • 3/4 tsp baking powder
  • 1/4 salt
  1. Cream butter.
  2. Add sugar to creamed mixture.
  3. Add eggs one at a time and mix.
  4. Add sift dry ingredients together and add slowly to batter.
  5. Bake in a 325 degree oven for 90 minutes.