LAMB CAKE WITH BUTTER FROSTING

1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
1 1/4 cups flour
1/4 cup raisins, optional
3 eggs, separated
1/4 tsp. lemon extract
1/4 tsp. salt
1 1/2 tsp. baking powder

Cream butter. Add sugar and egg yolks. Mix well, add milk and raisins.

Sift flour, salt and baking powder and add to mixture. Fold in beaten egg whites and lemon extract. Pour batter into greased and floured lamb form.

Bake at 350 degrees F for 45 minutes.

When cool, frost with butter frosting and sprinkle with coconut. Use large raisins for eyes. (I put a colorful ribbon around neck and tie with a bow. I also put lamb cake on a large platter and surround it with Easter grass and hard-boiled eggs or candy eggs.)

BUTTER FROSTING

4 Tbsp. butter
2 cups powdered sugar, sifted
3 Tbsp. milk
1 tsp. vanilla
Dash of salt

Cream butter, add powdered sugar gradually, blending after each addition. Add remaining sugar alternating with milk until proper consistency to spread. Beat after each addition until smooth. Add vanilla and salt.

Source: the Slovak-American Cookbook
Source: Marsha Molitorisz, Bethlehem, Allentown, PA Morning Call Recipe Exchange, March 21, 2007

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