Lemon Verbena Pound Cake

Lemon Verbena Pound  Cake






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






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


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