Best Lemon Verbena Pound Cake With Strawberries Recipes

Lemon Verbena Pound Cake image

Provided by Lorrie in Montreal

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

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 image

Number Of Ingredients 16

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.