I made a pound cake today. I named it…wait for it…Big Bertha. Normally, I make an old recipe that my mother shared with me a long time ago which uses two loaf pans. It’s a “no fail” winner and is great for strawberry shortcake. This is not that cake. I used a bundt pan for the recip today and the cake, my friends, is huge. I guess I was feeling quite confident this afternoon so I thought I’d kick it up a notch. I’ll admit, we had a 5 lbs container of sour cream that needed to be used up so I conveniently googled “Sour Cream Pound Cake” and of course the first thing that pops up is Paula Deen’s recipe. Dang that woman. I skimmed the recipe, already knowing that I had all the ingredients including this awesome Mexican vanilla (thank you Michelle) that was a gift from a friend. I could feel my thighs enlarging. People, this is a serious pound cake so make it at your own risk I have to say though…it turned out BEAUTIFUL!!!! Pound cake is one of the easiest recipes to make so if you’re ready for summer, try this recipe and get out the fresh berries and whipped cream. It’s absolutely perfect…but, it’s really big J.