We followed the standard 16-oz "Pound Cake" instructions this year and things came out well. This time I smeared shortening into every nook and cranny and then heated the mold for 20 minutes at 375. Then I let it cool completely and poured in the batter.
Grandma Beuckman made a lamb cake every Easter growing up, so I laughed a bit when Lauren's mom produced their iron lamb cake mold. She gave it to Lauren (wizard of desserts) to try this year and I think we restarted their tradition today. An attempt yesterday afternoon failed miserably so I decided to document today's go in case we got it right.
