POSTED BY KIM — Every spring, my mom starts in with: “Is the lemon verbena in yet? Is the lemon verbena in yet?” She makes this wonderful pound cake with strawberries that includes, yes, lemon verbena.
Yes, mom — it’s in, and I’ve bought you a handful of plants — save me a piece of cake! 
Lemon Verbena Pound Cake with Strawberries
Servings: 8
1 cup cake flour, not self rising
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon verbena, finely chopped
1 tablespoon lemon zest, freshly grated
1 stick unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 cup confectioner’s sugar
1 tablespoon confectioner’s sugar
1 tablespoon fresh lemon juice
Preheat ovento 325 degrees. Butter and flour loaf pan knocking out excess flour. In a bowl whisk together flour, baking powder, salt, verbena, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat 9in vanilla. Beat in half the flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture just until combined.
Spoon batter into pan, smoothing top and bake in middle of oven 45 to 55 minutes, or until top is golden brown and a tester comes out clean. Mix the 1 cup and 1 tablespoon confectioners sugar and drizzle over top.
Serve with strawberrries.
Per Serving (excluding unknown items): 311 Calories; 13g Fat (38.3% calories from fat); 3g Protein; 45g
Carbohydrate; trace Dietary Fiber; 102mg Cholesterol; 122mg Sodium.
1 Comment
May 6, 2009 at 9:28 am
Kim – I am so going to make this cake. Sounds (and looks) delicious! Did you take that photo? I think it might also be wonderful with pineapple sage leaves.