Lemon Verbena Pound Cake with Strawberries

Level:
Easy
Ingredients
  • 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
Directions
  • Make cake: Preheat oven to 325 degrees 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 egg, 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 into rack to cool completely.

  • Make glaze while cake is cooling: In small bowl whisk confectioners' 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.


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