Yield: 16 servings.
For the pound cake:
3 cups cake flour
½ teaspoon baking powder
3 sticks salted butter, softened
3 cups sugar
6 eggs at room temperature
1 cup buttermilk, warmed
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
For the vanilla cream cheese frosting:
6 ounces unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
2 tablespoons buttermilk
1 teaspoon vanilla extract
For the pound cake: Grease and flour a 9-inch tube cake pan. Mix together flour and baking powder; set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Add extracts. Pour into prepared cake pan and place in cold oven. Bake at 350° for 1 hour and 15 minutes. Remove from oven, cover with aluminum foil, and let sit until cool.
For the frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the buttermilk and vanilla extract.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
