Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.
My husband and I moved to Bayfield, in the Northwoods of Wisconsin, a little over 7 years ago from Chicago. Bayfield is a beautiful small tourist town right on the shores of Lake Superior. There is so much to love about this area, but as Easter approaches, I long for our former local bakery that made a ridiculously delicious and decadent pound cake with white buttercream frosting in the form of a lamb (the lamb cake also was available in chocolate buttercream, both are delicious, but the white lamb cake is more traditional). I scoured the Bayfield area for a lamb cake, but it just isn’t a thing here in the Northwoods, so I had to learn to make it myself. It took me awhile to come up with the right pound cake recipe that both tasted good and worked in the lamb mold. This recipe is a modified version the Cream Cheese Pound Cake recipe from Sally’s Baking Addiction blog, one of my many favorite baking blogs. You don’t have to use a lamb mold for this recipe, it works just fine in a 9″ x 5″ loaf pan but it’s not near as precious. I have used this pound cake recipe as a base for my marbled (with dark chocolate) pound cake, but that this for another day. We hope you give this recipe a try and that you love it as much as we do. Happy Easter if it applies and Happy Baking!