lemon verbena pound cake
Lemon Verbena Pound Cake 3 6-inch fresh tender lemon verbena sprigs 1 cup unsalted butter, slightly softened 2 3/4 cups granulated sugar 6 eggs 1/4 teaspoon almond extract 1/2 teas...
Ingredients
- 36-inch fresh tender lemon verbena sprigs
- 1cupunsalted butter, slightly softened
- 23/4 cups granulated sugar
- 6eggs
- 1/4teaspoonalmond extract
- 1/2teaspoonlemon extract
- 1teaspoonvanilla extract
- 3cupall-purpose flour
Directions
- 1
Lemon Verbena Pound Cake 3 6-inch fresh tender lemon verbena sprigs 1 cup unsalted butter, slightly softened 2 3/4 cups granulated sugar 6 e
- 2
Butter and lightly flour a 10-inch tube pan, and place lemon verbena sprigs to cover the bottom of the pan with the underside of the leaves
- 3
In a large bowl with an electric mixer, cream the butter with the sugar until light and fluffy
- 4
Add eggs, one at a time
- 5
Beat well, incorporating the extracts
- 6
Sift the flour, salt and baking soda three times
- 7
Add alternately with the sour cream to the butter/sugar mixture, stirring constantly
- 8
Add lemon zest last