Recipe(tried): Pound Cake for Lamb Mold

This is a recipe I have been using for years to make my lamb cakes. I have one large and one small lamb mold, flat, lay down type. Both are cast iron. This recipe has the denseness to hold the features, but it is not a heavy tasting cake. It is a good pound cake.

I use 3 1/2 cups of batter for the large lamb, and 1 3/4 cups for the small lamb. Recipe follows:

POUND CAKE

1 cup butter, softened
1 cup sugar
1/4 tsp grated lemon rind
1 tbsp. lemon juice
4 large eggs (1 cup)
2 cups sifted Softasilk or 1 7/8 cups Gold Medal flour
1/4 tsp baking powder

Cream butter thoroughly (1 minute).

Add sugar gradually (10 minutes).

Beat in lemon rind and lemon juice (30 seconds).

Beat in eggs one at a time (1 1/2 minutes each).

Sift together flour and baking powder and beat into creamed mixture all at once. Beat JUST until smooth (1 minute). Pour into prepared pan.

Bake until cake tests done with a wooden pick. Cool.