Yield: 16 servings.
3 cups all-purpose flour
½ teaspoon baking powder
3 sticks salted butter, softened
3 cups sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon almond extract
1 cup whole milk, warmed
Powdered sugar for dusting
Fresh lemon, sliced (for garnish)
Fresh mint leaves (for garnish)
Grease and flour a Bundt pan.
In a large bowl, whisk together flour and baking powder; set aside.
In another large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add eggs, one at a time, mixing well. Add extracts. With the mixer on low, add flour mixture a little at a time, alternating with milk and ending with flour. Pour batter into pan. Place into a cold oven, turn heat to 350°, and set timer for 1 hour and 20 minutes. When timer is done, remove from oven, cover with foil, and let cool.
Place on a serving platter and sprinkle with powdered sugar. Garnish with lemon slices and mint.
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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
