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Lemon Verbena Pound Cake With Strawberries

Ingredients & Directions

=== FOR CAKE ===
1 c Cake flour (not self-rising)
1/2 ts Baking powder
1/4 ts Salt
3 tb Finely-chopped fresh lemon
(or 1 tbspn freshly-grated
-lemon zest)
1 tb Freshly-grated lemon zest
1/2 c Unsalted butter – (1 stick);
1 c Granulated sugar
3 lg Eggs
3/4 ts Vanilla
2 tb Milk
2 tb Fresh lemon juice
=== FOR GLAZE ===
1/2 c Confectioners’ sugar; plus
1 tb Confectioners’ sugar
1 tb Fresh lemon juice

Preheat oven to 325 degrees 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 eggs, 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. This recipe
yields ?? servings.

1 servings

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