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.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

Stir in the finely chopped lemon verbena leaves, vanilla extract, and lemon zest, mixing until well incorporated.

Step 6

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.

Step 7

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.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

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.

Step 10

Once cooled, optionally dust the cake with confectioners’ sugar before serving.

Nutrition Facts

Serving size	(1142.3g)

Amount per serving	% Daily Value*
Calories	4156.1

Total Fat 218.3g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1275.3mg	0%
Sodium 1994.1mg	0%
Total Carbohydrate 513.4g	0%
Dietary Fiber 7.8g	0%
Total Sugars 322.2g
Protein 55.1g	0%

Vitamin D 330.3IU	0%
Calcium 364.8mg	0%
Iron 15.5mg	0%
Potassium 805.4mg	0%

*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.

Source of Calories

Fat: 46.4%

Protein: 5.2%

Carbs: 48.4%