| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 605 | 33g | 20g | 68g |
| sugars | fibre | protein | salt |
| 45g | 1g | 7g | 0.35g |
One of my all-time favorite recipes to bake and share is the ever-so-delectable Lemon Verbena Pound Cake. Born and raised in California, my early exposure to the colorful bounty of fruits every season has inspired me to create a cake that bursts with the vibrant tang of fresh lemons in every bite.
A twist on the classic
Growing up, my mother made a mean traditional Southern pound cake. It’s really something she’s quite famous for amongst our friends and family. But, being a California girl, I like to put a health-conscious yet delicious twist on classic favorites. This Lemon Verbena Pound Cake recipe is just that!
Similar to other citrus-based pound cakes, this recipe stands out due to the addition of zest and juice of fresh lemons, as well as chopped fresh lemon verbena leaves. If you’re wondering, Medical News Today verifies that lemon is not just a zesty flavor punch but is also filled with vitamin C, soluble fiber, and other essential nutrients.
Why Lemon Verbena?
Now, you may be asking, why is this cake called Lemon Verbena Pound Cake? Well, Lemon Verbena adds an herby, citrusy twist to the cake that takes it to another level of freshness and vibrancy. Plus, it’s a herb I grow in my backyard, and it has known health contributions including aiding in digestion, reducing inflammation, and bolstering the immune system.
My hungry tribe of three kids simply cannot resist this cake, and they get to benefit from these added nutrients too. Balance in a family meal has always been important to me as a mother and a food enthusiast.
Meal Pairing
This cake, with its bright lemon flavor, pairs perfectly with a cup of hot herbal tea or even a glass of crisp white wine – if it’s that time of the day. If you are planning a meal, this Lemon Verbena Pound Cake would be a perfect ending to a salad-based main course or a lighter pasta dish.
Overall, the Lemon Verbena Pound Cake forms a symphony of flavors that can both comfort and revitalize your palate. It manages to honor tradition and innovation, embodying the essence of my West Coast roots ingrained with classical American comfort.
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons chopped fresh lemon verbena leaves
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons fresh lemon juice (for glaze)
Method
Step One
Preheat your oven to 325 degrees F (165 degrees C). In a bowl, combine your all-purpose flour, baking powder, and salt. Set this aside for later.
Step Two
In another bowl, cream together the butter and granulated sugar until light and fluffy. This should take roughly 4-5 minutes using an electric mixer at medium speed.
Step Three
Beat the eggs into the creamed butter and sugar mixture one at a time, ensuring each egg is incorporated before adding the next. Stir in the chopped fresh lemon verbena leaves, followed by the lemon zest.
Step Four
In a separate bowl, mix together the milk and vanilla extract. Gradually add this to your creamed butter mixture, alternating with the flour mixture you set aside in step one. Start and end with the flour mixture.
Step Five
Pour your batter into a greased loaf pan and bake in your pre-heated oven for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Six
While your cake is baking, prepare your glaze by whisking together the powdered sugar and 2-3 tablespoons of fresh lemon juice.
Step Seven
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and place it on a wire rack to cool completely.
Step Eight
After the cake has cooled completely, drizzle the glaze over the top. Serve and enjoy your Lemon Verbena Pound Cake!
