Easter Lamb Pound Cake recipe

1 servings

1 pound butter

3 cups sugar, divided

8 eggs, separated

3 cups sifted all-purpose flour

2 teaspoons vanilla

2 teaspoons almond extract

1/3 cup bourbon

1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Cream together butter and 2 cups 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.

In a separate bowl, beat egg whites until stiff but not dry.

Beat 1 cup sugar into egg whites.

Gently fold flour mixture into egg white mixture.

Blend pecans into the batter.

Pour into a lamb-shaped pound cake mold.

Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.