Lemon Verbena Pound Cake

Name: Lemon Verbena Pound Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 2 1/2 cups flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon crushed dried lemon verbena; 3/4 cup orange juice; 3/4 cup vegetable oil; 2 teaspoons lemon extract; 2 teaspoons dried lemon peel; 4 eggs

(3)

Recipe by Lorrie in Montreal

Lovely Lemon Verbena!

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READY IN: 55mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups flour
1 ¹⁄₂

cups sugar
3

teaspoons baking powder
¹⁄₂

teaspoon salt
1

tablespoon crushed dried lemon verbena
³⁄₄

cup orange juice
³⁄₄

cup vegetable oil
2

teaspoons lemon extract
2

teaspoons dried lemon peel
4

eggs

DIRECTIONS

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.

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