Lemon Verbena Pound Cake

READY IN: 55mins
Recipe by Lorrie in Montreal

Lovely Lemon Verbena!

Top Review by LaurelAnn

WOW! I have two lemon verbena plants growing in my garden - the most fabulous plant, by the way. I drink water by the gallon when I add lemon verbena, oranges, limes, and lemons. This cake is fantastic - my family ate two loaves in a matter of days. Great recipe. Thank you for sharing a great way to use my fabulous lemon verbena!

Ingredients Nutrition

  • 2 12 cups flour
  • 1 12 cups sugar
  • 3 teaspoons baking powder
  • 12 teaspoon salt
  • 1 tablespoon crushed dried lemon verbena
  • 34 cup orange juice
  • 34 cup vegetable oil
  • 2 teaspoons lemon extract
  • 2 teaspoons dried lemon peel
  • 4 eggs


  1. Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed.
  2. 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.
  3. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool on rack before removing from pan.
  5. Alternatively, bake in 5 small loaf pans for about 30 minutes.

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