Lovely Ladies

Ever since I was a very little girl (3 years old to be precise), I have had a Ladybug cake for my Birthday. So naturally, when I had my own daughter I adopted my Mom's approach to a Ladybug cake tradition. One thing I love about the "tradition" component is that there is never any question about what kind of cake there will be at the party--regardless of the party theme. My Mom always made a pound cake (from a box) and made her own indulgent cream cheese frosting. As odd as this combo sounds it truly is perfect. I have tried numerous pound cake recipes over the years and a few years ago settled on a sour cream pound cake recipe adapted from the Better Homes and Gardens Cook Book. It has less butter than most pound cakes and that portion of the fat seems to be made up for with the addition of sour cream which maintains a bit more lightness than most pound cakes. I also make a cream cheese frosting and whip it up to a nice fluffiness. The cake is baked in a glass (heat tempered) bowl then flipped out and frosted after cooling.

There are numerous ways you can decorate the cake--spots can be made with any form of licorice (favorite among the girls in this particular family) or Jr. mints for those non-licorice fans out there.

One year we had a little extra fun and made some babies! hmmm, that sounded odd...

Sour Cream Poundcake

Oven 325

• 1 c. butter (room temp)
• 6 eggs
• 1 c. sour cream
• 3 c. white flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 c. sugar
• 1 tsp vanilla

1. Allow eggs and sour cream to stand at room temp about 30 minutes. Butter 2.5 & 1 qt pyrex glass bowls. Combine flour, baking powder & soda and set aside.
2. In mixing bowl beat butter on high for 1/2 minute and then gradually add sugar, beating about 10 minutes or until very light and fluffy. Add vanilla and eggs one at a time. Add in dry ingredients and sour cream alternately beating at a low speed till just combined. Pour batter into prepared bowls.
3. Bake at 325 for a looooong time. Sometimes it can take 90 minutes or so to bake through. Tops will be golden and form a crack and when toothpick is inserted it will come out clean. Cool cake on rack in pan for 20 minutes. Remove from bowl, cool, and frost with this perfect Cream Cheese Frosting.