Lemon Verbena Pound Cake

READY IN: 55mins
SERVES: 12
UNITS: US

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
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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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