Easter Lamb Pound Cake

Preheat oven to 350°F (175°C). (5 minutes) Generously grease and flour a lamb-shaped cake mold, ensuring all crevices are well-coated.

In a large bowl, cream together 2 cups of the sugar and the softened butter using an electric mixer until light and fluffy. (8 minutes) The mixture should be noticeably paler and aerated. Add the egg yolks one at a time, beating well after each addition to ensure each yolk is fully emulsified.

Gradually beat in the sifted flour, alternating with the bourbon, vanilla extract, and almond extract. (6 minutes) Begin and end with the flour, mixing until just combined after each addition to prevent overmixing. Be careful not to overmix the batter, as this can lead to a tough cake.

In a separate, clean bowl, beat the egg whites until foamy using an electric mixer. (3 minutes) Gradually add the remaining 1 cup of sugar, continuing to beat until medium peaks form. The peaks should hold their shape but gently curl at the tip.

Gently fold approximately ⅓ of the beaten egg whites into the batter using a large whisk or rubber spatula to lighten the mixture. (4 minutes) Then, gently fold in the remaining egg whites, being careful not to deflate the batter. Fold in the chopped pecans until evenly distributed. Pour about 1 cup of batter into the prepared cake mold. Put a toothpick into each ear and nose to serve as dowels to help the cake hold together while baking. Pour remaining batter into mold.

Bake in the preheated oven until a toothpick inserted into the center comes out clean. (90 minutes) Begin checking for doneness around 1 hour and 15 minutes. Cool the cake in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. (60 minutes)

Once the cake is completely cooled, transfer it to a serving plate or cake stand. Decorate with white frosting, sweetened flaked coconut, and jelly beans or other candies to create a festive Easter lamb.