Lemon Pound Cake for Easter Lamb Cake
Hello Bakers,
Today I am procrastibaking - which means I am taking the day off and coming live to you in a three part tutorial. 1 - Making the cake and getting it into the pan. 2. Supporting the neck and ears 3. Baking the cake. 4. Making the buttercream and decorating it. I have captured the live tutorials and put them where they fit in the recipe. First here is the link to the pan if you don’t already have one. Happy Easter and Happy Baking! XO Colette
Lemon Pound Cale for Easter Lamb Cake mold.
Equipment: Stand mixer fitted with the paddle attachment, spatula, scale, teaspoons, 2 flat toothpicks or sandwich picks (to support the head), Lamb Cake Mold.
Ingredients: Softened butter and flour for greasing lamb cake pan, 2 flat toothpicks or sandwich picks (to support the head)
9 ounces (255g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces (113g) butter
7 ounces (198g) sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
Zest of one lemon
2 Eggs
6 ounces (170g) buttermilk
Generously grease and flour the lamb cake mold. Get into every nook and cranny with the butter and then dust with flour and tap out the excess and then refrigerate the mold. This helps set the butter. It works the same for madeleines.
Sift together flour, baking powder, baking soda and salt.
Cream together butter, sugar, vanilla extract, lemon extract and lemon zest for 6-8 minutes on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Alternate adding the buttermilk and the flour mixture - since it is a small cake - 2 increments of flour and one of buttermilk. Mix only until the ingredients are incorporated - do not over mix.
Pour batter into the face side of the prepared lamb mold, and lay two flat toothpicks, one across the ears and one down the neck (1” from the top) to support the head. Place the second half of the lid on top and tie the mold together with bakers twine (thank you midcenturymenu.com for this tip. The steam vent will be on top and you will test your lamb cake for doneness through this hole.
Bake at 350 for 50-60 minutes. The cake is done when I cake tester inserted in the steam vent comes out clean.
Let cool ing the pan on a rack for 15 minutes before unmolding
Perferct Swiss Butter cream
Enough to fill, mask and decorate 2” cake layers
Equipment: medium sized saucepan, instant read thermometer, Stand mixer - whisk and paddle attachments, spatula
Ingredients:
113g Egg Whites
192g Sugar
57g Shortening - room temperature
340g Unsalted butter, slightly softened and cubed - divide into three portions
1/4 teaspoon salt
I Tablespoon Vanilla Extract
White Chocolate: 4 ounces melted white chocolate - cool slightly
Dark and Milk chocolate: 5 ounces dark chocolate or milk chocolate.
Place the egg whites and sugar in bowl of stand mixer. Whisk until combined.
Heat over simmering water until the egg whites and sugar reach 150 degrees
3. Room from heat and place on mixer, fitted with the whisk attachment. Whip on medium high speed until the mixture has cooled down and is light and fluffy. It will look like marshmallow fluff.
Change to the paddle and turn mixer on to speed 2, Add shortening and first increment of butter piece by piece, waiting until the previous piece is incorporated before adding the next one. Increase to medium speed and add second increment of butter, increase speed to medium high and add the last increment. Then stop the mixer scrape down.a
Stop mixer and scrape down when necessary.
Add salt and vanilla extract and melted chocolate if using. Mix on medium speed for 2 minutes.
Buttercream may be refrigerated for up to 5 days and frozen for 1 month.
Finish the Lamb Cake:
Carefully remove the cake from the pan. Uncut the strings and remove the top, then loosen the bottom layer from the edge of the pan with a small paring knife. Flip the cake over using another sheet pan and gently remove the pan. Flip the cake again if it is not face side up. Remember you have toothpicks supporting the neck and ears - but still handle with care. Trim the bottom of the lamb so that it will sit flat.
Fill a piping bag fitted with an 824 star tip with buttercream. Tint a small amount - 6 ounces are so for the ribbon and bow whatever color you want. Once mixed this should be placed in a piping bag fitted with a 104 rose tip.
Now have fun - you can use the video for inspiration - cover your lamb with buttercream stars, rosettes or shells. Pipe the ribbon around the neck and pipe a bow.
REMEMBER - when you go to serve it there are flat TOOTHPICKS in the head and neck - PLEASE remove before serving.
The lamb cake will keep in the refrigerator for up to three days. It can sit out for several hours at room temperature - but leftovers should be refrigerated.