Catholic Recipe: Cream Cheese Lamb Cake

This is a recipe that has been passed down through different generations.

The cream cheese in this already buttery pound cake makes the cake moist and delicious.

It freezes well, and can depending on the frosting, it can last 2 weeks. It works well with Easter mold cakes, although you will need to measure the batter, as it makes more than a box cake.

DIRECTIONS

Heat oven to 325 degrees F.. Grease and flour a 10-inch Bundt pan or grease and flour a mold cake pan. In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition.

Add flour a half cup at a time time, beating until smooth.

Add vanilla and salt and blend.

Pour batter into prepared pan and bake 1 1/4 hours to 1 1/2 hours, or until toothpick inserted near center of cake comes out clean.

Cool on wire rack for 20 minutes. Invert and let cool completely. Dust with confectioners sugar. Store covered up to two weeks at room temperature.

This cake makes enough for a large bundt cake pan, or a lamb cake pan plus 1 small loaf pan, or 2 round 8" cake pans with an amount left over for a small loaf pan.

(Jennifer Miller note:) If using a lamb cake mold, follow directions to the mold. The cake doesn't rise as high as a boxed mix, but it does fill the mold well. I place toothpicks or skewers in the ears and neck, and tie the mold closed, something weighing it down. I also put a cookie sheet underneath the mold while baking to catch any overflow of batter.