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This from-scratch, white cake recipe is perfect for any lamb cake — be sure to slather it with a healthy amount of buttercream frosting! Reviewer cookie22 says, “I have had my grandmother’s lamb pan for over 30 years and have yet to find a recipe that held its shape and tasted good – UNTIL NOW!”
Snap the back half of the pan in place and tie tightly together in two places with bakers’ twine. Bake at 350℉ for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole. Remove from the oven and let your lamb cake cool in the pan on a cooling grid for 5 minutes.
Heat oven to 375 F. Using a pastry brush, coat the interior surfaces of both halves of a seasoned lamb cake mold with solid vegetable shortening, making sure you get into all the crevices. Place halves on a baking sheet, open-side up, and heat for 20 minutes. Remove from the oven and let cool completely.
Let cake rest in the front half of pan, lying down, until cooled completely (at least 4 hours). Remove the cake from the lamb cake mold by placing one hand gently on the cake surface and setting the cake and pan upright on a serving platter. Carefully slip the pan top away from the cake. If your cake stands a little unlevel, that’s OK.
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