Terri, this is the one I like, and posted on the blog a while back. I used it to make a heart topiary which was rather tall and needed something sturdy, but wouldn't taste like you were biting on floral foam.

For the standing lamb, I'd recommend a pound cake. Not necessarily this recipe, but any pound cake that will hold up and stay moist. Especially if you're planning on decorating the lamb in the traditional buttercream swirls.

Sour Cream Pound Cake

1 cup unsalted butter
3 cups granulated sugar
6 large eggs
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
8 ounces sour cream
1 tablespoon vanilla extract

Preheat oven to 325°F. Cream butter and sugar until light, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda and salt. Add flour mixture and sour cream, alternately to creamed mixture (beginning and ending with flour mixture) Beat after each addition, Add vanilla extract. Pour in prepared Bundt pan*, and bake for 1 hour and 20 minutes.
If you'd like a lemon pound cake, add the zest of one (medium) lemon.

I have never made a lamb out of this....but it's dense, white and made with butter.

ICE CREAM CAKE
2 cups sugar
3/4 cup butter
2 cups sifted flour
3 tsp. baking powder
1 cup sifted cornstarch
1 cup milk
1 tsp. pure vanilla extract and 1/4 tsp almond extract
the whites of 5 eggs beaten to stiff peaks
Cream sugar and butter together.
Sift the flour, baking powder and cornstarch together.Add to creamed mixture alternatly with the milk, beginning and ending with flour.
Beat until very smooth. Add vanilla and then fold in stiffly beaten egg whites. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven.
You will have to bake longer I think for a lamb.....but test with a tooth pick and bake until done.
Frost with 7 minute frosting....the one with boiled sugar and egg white.

And you can use the egg yolks to make lemon curd and hollendaise for your Easter asparagus! LOL!
That cake baked as layers and filled with lemon curd is wonderful!
Linda C

Linda...is that 1 cup corn starch correct?

Yep.....
As I said...dense!

Thanks Ladies...

Linda, why is it called Ice Cream?

I don't know....because it's good with? Because it's so white it looks like?

I've copied and pasted both recipes.

Thank gals,

Linda

Lucky you, Terri. My mother had those cake pans and made a "lamb" every year for Easter. Pink jelly bean eyes, frosting covered with coconut to look "wooly" and green-dyed coconut around the base to look like it was laying in grass. More jelly beans in the grass. Please post pictures. Sure wish I had those pans.

Patti, as much as I love coconut..I won't be using it. I'll frost it with Cream Cheese Butter Cream, in "swirls" I think..I'd love to use a bag and tips, but my grip can only handle a small amount, like "accents", not a whole lamb anymore.
Although I may use some coconut BIG FLAKES colored green to "lay it on".

Going to bake the cake today or tomorrow, and freeze it for Sunday. I never know when I get called into work, being a sub for the school district in Food Service, Clerical and Instructional Assistant.

Today I'm working in the garden, since I didn't get a call. LOL

Terri, my Grandma had one of those pans too, I don't know what happened to it.

I love Sol's pound cake recipe but have never had LindaC's cake. It sounds good, especially the part about making lemon curd, LOL.

I used Pixiestix' Hot Milk Cake for my wedding cake because it was dense and could stand up to fondant, so that would probably work too.

Annie

Well, the pan isn't "marked" but I'm just guessing. She had alot of pans, and I have most of them. And quite a few are Wilton. I did give away 2 wedding tier sets. Round, and octagon.

I have Sol's cake in the oven. It filled the pans, and a very small round too. Tastes good as batter! LOL