Lemon Verbena Pound Cake With Strawberries Recipes

Steps:

• Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
• Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
• Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

Steps:

• Make cake:
• Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
• In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
• Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
• Make glaze while cake is cooling:
• In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
• When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.
• Serve cake at room temperature with strawberries.

Steps:

• 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.