Lemon Verbena Pound Cake

Lemon Verbena Pound  Cake

 

 

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 leaves

 

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.

 

 

For individual cakes: bake in 5 small loaf pans for about 30
minutes.

 

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