Lemon
Verbena Pound Cake
2 1/2 C flour
1 1/2 C sugar
3 teaspoon baking powder
1/2 teaspoons salt
1 Tbs crushed, dried lemon verbena
3/4 C orange juice
3/4 C vegetable oil
2 teaspoons lemon extract
2 teaspoons dried lemon peel
4 eggs
Blend all ingredients by hand
until moistened, then mix for 3 minutes at medium
speed. Pour batter into two greased and floured 4
1/2 by 8 1/2 inch loaf pans and put in pre-heated
325 degree oven. Bake for 40-50 minutes or until a
toothpick inserted in the center comes out clean.
Cool on rack before removing from pan.
Alternatively, bake in 5 small
loaf pans for about 30 minutes. (Serves 12)
Read other recipes from
the garden
Madelin Wajda
