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.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
