Lamb Cakes are an Easter tradition in many cultures. We always had one on our Easter dessert table, set towards the back, to keep it safe from all the little fingers.
When we discovered food allergies in my family, we went years without having one of these cakes on our Easter table.
My cake recipe is for a gluten free pound cake, not only because of family allergies, but also because it is delicious and holds up beautifully in the mold. This pound cake is lemon, but if you prefer a vanilla pound cake, simply omit the lemon zest and juice and increase the buttermilk to 3/4 cup for delicious vanilla pound cake.
The molds are easy to find in many stores and online, and are relatively inexpensive. Depending on the mold you select, you may have a small amount of leftover cake batter. Make cupcakes with any leftover batter.
If you do not care to make a gluten free pound cake, use your favorite pound cake recipe or box mix, following it’s directions and then follow our instructions for the mold prep, baking and decorating.
Everyone will enjoy this Easter Lamb cake. Now there is no reason to go without, anymore.
This Easter Lamb Cake recipe is vegetarian and gluten free.