Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I don't know why the formatting for my blog posts always comes out wonky here. If you'd like to read this as I meant for it to be formatted, check out my blog post here: http://crunchychelle.com/lemon-verbena-pound-cake/

After sitting in my fridge for a week waiting to be used, I turned my lemon verbena syrup into a delicious glaze for the lemon verbena pound cake I made this past week.

I used a basic recipe from The Fanny Farmer Baking Book, tweaking it here and there to suit the ingredients I had on hand. It came out so delicious, I recommend it for everyone!

Lemon Verbena Pound Cake

(makes one 10-inch bundt cake or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf cakes)


  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 sticks (1 cup) softened butter (unsalted)
  • 2 cups organic sugar
  • 1 tsp organic lemon extract
  • 1 Tbsp grated lemon rind (zest only)
  • 1/4 cup fresh lemon verbena leaves, chopped
  • 1 cup buttermilk

1. Preheat over to 350F. Grease and flour pan(s).

2. Put fresh, un-cracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes so eggs are slightly warmed.

3. Mix together the flour, baking soda, baking powder, and salt and sift together onto a large piece of waxed paper.

4. Put softened butter into a large mixing bowl and beat until smooth.

5. Slowly add the sugar while beating constantly, and continue beating until smooth and well blended.

6. Add eggs all at once and beat until light and fluffy.

7. Sprinkle half the flour mixture over the butter mixture and beat until well-blended.

8. Stir lemon extract, lemon rind (I used meyer lemon rinds from the freezer), and chopped lemon verbena leaves into the buttermilk.

9. Beat half the buttermilk mixture into the batter.

10. Add the rest of the flour mixture and buttermilk mixture and beat until batter is smooth and well-blended.

11. Pour batter into the prepared pan(s).

12. Bake the bundt cake for 1 to 1.25 hours (mine was perfectly done at 1 hour), or the loaf cakes for 40-45 minutes, or until a toothpick comes out clean.

13. Remove from oven and let cool on a rack for 5 minutes, then turn out to cool the rest of the way on the rack.


Unfortunately, about half of my cake didn't come out of the pan.

Oops! Luckily, I was able to get the rest of it out in one piece and put it back together, mostly.

Then it was time to make the glaze. I poured about half of the lemon verbena syrup I had made into a bowl and added confectioner's sugar. And then some more. And more. And more and more. I honestly don't know how much I used but it was a lot! I definitely should have used less syrup because it was a lot of liquid! Finally, I got it to glaze consistency.

I used a spoon to drizzle glaze all over the cake. Unlike a regular cake that's been iced, I couldn't quite hide the two separate pieces I had, but I think it looked pretty good in the end! Not bad for my first time with a bundt pan!

This cake is light and fluffy and the lemon verbena adds a lemony-mint flavor to it. We loved it! I brought half of it in to a work friend (the pretty half, ha!) and got a thumbs up from her as well. This cake is definitely going into my recipe book.

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