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/
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!
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.
9. Beat half the buttermilk mixture into the batter.
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.
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.