🐑 Classic 1960’s Lamb-Shaped Cake

This one showed up everywhere—church bake sales, family tables, even in those heavy cast-iron molds people kept for years. The symbol of the lamb goes back to Jesus Christ, so it had real meaning, not just decoration.

Ingredients (simple, typical for the time

• 2 1/2 cups flour
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 cup milk
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• Pinch of salt

Directions

1. Make the batter
Cream butter and sugar. Add eggs, then vanilla.
Mix in flour, baking powder, and salt, alternating with milk.

2. Prepare the mold
Grease and flour a lamb-shaped pan really well (these molds stuck easily!).

3. Bake
Pour batter into the mold and bake at 350°F for about 45–50 minutes.
Let it cool completely before removing—this was the tricky part!

4. Decorate (this is the fun part)

• Frost with white icing
• Sprinkle coconut all over for “wool”
• Use jelly beans for eyes
• Sometimes a little ribbon around the neck

🐑 Whole Cake (approximate)

It wasn’t fancy—it was homemade proud. A little lopsided sometimes, but nobody cared.

• Flour (2 1/2 cups): ~1,100 calories
• Sugar (1 1/2 cups): ~1,200 calories
• Butter (1/2 cup): ~800 calories
• Milk (1 cup): ~150 calories
• Eggs (3): ~210 calories

👉 Total cake (no frosting): ~3,400–3,500 calories

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Back then? Nobody counted any of this.
It was Easter—you got a nice thick slice, coconut falling everywhere, maybe a jelly bean or two stuck in the frosting… and that was that.