Orange Pound Cake Lamb Mold for Holiday Dessert

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A dense and flavorful orange pound cake baked in a lamb-shaped pan, perfect for a nostalgic Easter treat. This American-inspired brunch recipe, ready in about 80 minutes, layers unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup softened unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp orange zest
• 1/4 cup fresh orange juice
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 cup for dusting powdered sugar

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Instructions

1. Step 1: Preheat your oven to 350°F and generously butter and flour a lamb-shaped cake mold to prevent sticking.
2. Step 2: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 4 minutes.
3. Step 3: Add 4 large eggs one at a time, beating well after each addition to incorporate fully.
4. Step 4: In a separate bowl, sift together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture alternately with 1/4 cup fresh orange juice and 1/4 cup whole milk, beginning and ending with flour mixture. Stir in 2 tbsp orange zest and 1 tsp vanilla extract until smooth.
6. Step 6: Pour the batter into the prepared lamb pan, smoothing the surface evenly, and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
7. Step 7: Remove from the oven and let cool in the pan for 15 minutes before carefully unmolding onto a wire rack to cool completely.
8. Step 8: Before serving, dust the cake lightly with 1 cup powdered sugar for a delicate, sweet finish.