Lamb Cake Recipe


Health IndexJust EnjoyCuisine


 Cake flour2 Cup (32 tbs), sifted
 Baking powder3⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Mace1⁄4 Teaspoon
 Butter/Margarine1 Cup (16 tbs)
 Sugar18 Tablespoon (1 Cup Plus 2 Tablespoons)
 Grated lemon peel2 Teaspoon
 Vanilla extract1 1⁄2 Teaspoon
 Almond extract1⁄2 Teaspoon
 Flour1 Tablespoon
 Shortening2 Tablespoon
 Frosting1⁄4 Cup (4 tbs) (Seven Minute, See Recipe)
 Shredded coconut1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4848 Calories from Fat 2271

% Daily Value*

Total Fat 257 g395.3%

Saturated Fat 136.4 g682%

Trans Fat 3.9 g

Cholesterol 1329.7 mg

Sodium 1248.6 mg52%

Total Carbohydrates 585 g194.9%

Dietary Fiber 34 g136.2%

Sugars 327.7 g

Protein 71 g141.3%

Vitamin A 132.2% Vitamin C 22.8%

Calcium 67% Iron 31.3%

*Based on a 2000 Calorie diet


Sift together cake flour, baking powder, salt, and mace.
Cream butter.
Gradually add sugar, creaming until fluffy.
Add lemon peel and extracts.
Alternately beat in eggs and flour mixture.
Blend 1 tablespoon flour into shortening.
Brush over both inside sections of a lamb mold.
Turn batter into face side of mold, filling it level.
Spoon a small amount of batter into back side of mold, filling ears.
Close and lock mold.
Set on baking sheet.
Bake at 375°F 50 to 55 minutes.
Set mold on wire rack to cool 5 minutes.
Remove back side.
Cool 5 minutes longer.
Turn out on rack to cool completely.
Frost with seven minute frosting.
Coat with coconut