Lemon Verbena Pound Cake
Elevate your dessert game with this Lemon Verbena Pound Cake, a delicately fragrant treat that blends citrusy brightness with herbal elegance. Infused with finely chopped lemon verbena leaves and zesty lemon, this moist pound cake offers a unique twist on a classic favorite, making it perfect for teatime, brunch, or an after-dinner indulgence. The buttery richness of the cake is beautifully balanced by its subtle herbal hints, while a dusting of confectioners’ sugar provides a simple yet stunning finishing touch. Easy to prepare in just under 90 minutes, this recipe is a must-try for anyone who adores baking with fresh, aromatic ingredients. Perfect for serving 10, it’s a show-stopping dessert that will leave everyone asking for seconds! Keywords: Lemon Verbena Pound Cake, citrus dessert, herbal baking recipe, lemon-infused cake, easy pound cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 3 tablespoons Lemon verbena leaves (chopped finely)
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.5 cup Whole milk
- 2 tablespoons Confectioners’ sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the finely chopped lemon verbena leaves, vanilla extract, and lemon zest, mixing until well incorporated.
Reduce the mixer speed to low. Gradually add the dry flour mixture in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, optionally dust the cake with confectioners’ sugar before serving.
Nutrition Facts
Calories |
4156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 513.4 g | 187% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 322.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 365 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
