Easter Lamb
(from Sebastian)
(from Sebastian)
1 3/4 cups flour
1 1/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, room temp
2/3 cup milk
1/4 cup sour cream
1 egg
1 teaspoon vanilla
Preparation:
Preheat oven to 350°F.
Cream butter in a large bowl, add dry ingredients (flour through salt); beat 2 minutes, scraping bowl occasionally. Add sour cream, milk, egg and vanilla, beat 2 more minutes. Turn batter into bottom (face) of well greased and floured mold. Insert wooden toothpicks lengthwise into ears and neck for support. Grease and lightly flour top half of mold and gently place on top of batter. Make sure mold locks; tie with a string to make sure mold doesn’t separate as cake rises while it bakes.
Bake on a cookie sheet for 55 minutes or until a toothpick placed in steam vent comes out clean. Cool cake in mold for 15 minutes, then carefully remove the top half of mold and let cool in the bottom mold for 5 more minutes. Remove from mold and let cake cool on is side on a rack until completely cool - do not stand up until then.
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