Recipe for the Week (Easter Season edition): Cream Cheese Lamb Cake

The Easter Season lasts all the way until Pentecost, which I'm sure you knew. So how do we find creative ways to continue the feasting, to keep that Easter spirit, celebrating Christ's victory over death and the triumph of His life over all of ours?

One way I love to live liturgically that comes in a special way from my time in Carmel: food.

Food was one way that the Carmelites really leaned into the liturgical seasons. During the great fast, we ate simply and much less, no snacks throughout the day, and no sweets. During great feasts, we would push the tables together during meals, be able to talk, listen to music together, and we would feast on liturgically fitting foods and drinks. Like Eclairs on the Feast of Therese, because it was one of the things she asked for on her death bed. Or special corned beef dishes on Saint Patrick's day, etc.

So in the spirit of Easter and wanting to help you continue living in a special, celebratory way through to Pentecost, here is a recipe for a cream cheese lamb cake! It is simple enough, and don't sweat it if you don't have a lamb cake mold (I personally do not), it won't change the delicious flavor.