Best Lemon Verbena Pound Cake With Strawberries Recipes

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)

Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

Steps:

In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
Pour oil in slowly, beating.
Stir in lemon extract, gelatin mix and water, beating until well blended.
Pour into 2 greased 9-by-5 inch loaf pans.
Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

LEMON VERBENA POUND CAKE

Lemon Verbena Pound Cake image

Make and share this Lemon Verbena Pound Cake recipe from Food.com.

Provided by Lorrie in Montreal

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon crushed dried lemon verbena
3/4 cup orange juice
3/4 cup vegetable oil
2 teaspoons lemon extract
2 teaspoons dried lemon peel
4 eggs

Steps:

Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed.
Pour batter into two greased and floured 4 1/2 by 8 1/2 inch loaf pans and put in pre-heated 325 degree oven.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool on rack before removing from pan.
Alternatively, bake in 5 small loaf pans for about 30 minutes.

Nutrition Facts : Calories 345.9, Fat 15.6, SaturatedFat 2.3, Cholesterol 70.5, Sodium 211.7, Carbohydrate 47, Fiber 0.8, Sugar 26.5, Protein 4.9

LEMON VERBENA POUND CAKE WITH STRAWBERRIES

Lemon Verbena Pound Cake with Strawberries image

Categories Cake Citrus Egg Dessert Bake Strawberry Lemon Gourmet

Number Of Ingredients 16

Ingredients

For cake
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
For glaze
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice
Accompaniment: strawberries

Steps:

Make cake:
Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
In a bowl whisk together flour, baking powder, salt, verbena (or zest), 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 in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
Make glaze while cake is cooling:
In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.
Serve cake at room temperature with strawberries.