Recipe of the Week

This week the recipe of the week comes from Caroyln Teague a cousin of mine. We recently attended Carolyn and her husband Jim's showing at an Art Gallery in Burlington, NC. This cake was served at the showing and it was wonderful. I have not made it yet but it is tried and true and yummy! Thanks for sharing Carolyn!

Carolyn’s Pound Cake


3-cup grandulated sugar

2 cups butter or Crisco (I use 2 sticks and 1 cup Crisco) (room temperature)

6 eggs at room temperature

4 cups cake flour (Swans Down)

1-cup sweet milk

1 teaspoon vanilla flavoring

½ teaspoon lemon flavoring

½ teaspoon Almond flavoring

½ teaspoon baking power


Beat sugar and butter/Crisco.

Add eggs one at a time, beat after each egg

Sift flour and baking powder together.

Add flour mixture and milk (a little at a time to mixture in cake bowl.)

Add vanilla, lemon, almond flavoring.

BEAT, BEAT and BEAT. Mixture should resemble a vanilla milkshake.


Grease a tube pan. Pour in cake mixture.

Put into a cold oven, bake at 300 for 2 hours. DO NOT OPEN DOOR of oven.


From: Ethel Ann Carter, Artist friend of Jim and Carolyn