Lamb cake is a classic Easter dessert that is popular in many parts of the world. It is a delicious and festive way to celebrate the holiday.
1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs,
1 tsp vanilla extract, 1/2 cup whole milk 1/2 cup unsalted butter, 2 cups confectioners' sugar, 1 tsp vanilla extract, 1-2 tbsp whole milk
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients.
Grease and flour a lamb-shaped cake pan. Pour the batter into the pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it from the pan
To make the frosting, cream the butter in a large mixing bowl until light and fluffy. Add the confectioners' sugar, vanilla extract, and milk and beat until smooth and creamy.
If desired, add food coloring to achieve the desired color. Once the cake is completely cooled, use a spatula to spread the frosting over the entire cake, covering it completely.
Use additional frosting to create the details of the lamb's face, ears, and legs. Chill the cake in the refrigerator for at least 30 minutes before serving.