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Lemon Verbena Cake with Strawberries

A moist lemony sponge like cake

  • 1 C Cake flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 3 T Lemon verbena leaves, finely chopped Remove leaves from tough stems. Can sub 1 T of lemon zest if you have no lemon verbena
  • 1 T Lemon zest, finely grated
  • 1 Stick Butter, softened (1/2 C)
  • 1 C Sugar, granulated
  • 3 Large Eggs
  • 1 tsp Lemon extract
  • 2 T Milk
  • 2 T Lemon juice
  • 1/2 C Confectioners sugar
  • 1 T Fresh lemon juice
  • Strawberries, sliced
  1. Preheat oven to 325 degrees and butter and flour a baking pan. You can use a bundt, loaf, or I used a round pan with a depression in the top for fruit.

  2. Whisk together flour, baking powder, salt, verbena, and zest

  3. In another bowl, cream together softened butter, sugar, and eggs, adding eggs one at a time. Beat in extract and half of flour mixture. Beat in lemon juice and milk and then remaining flour, until just combined. The batter will be thick

  4. Spoon batter into baking pan, and bake in the middle for 30-40 minutes, or until golden brown on top and tester comes out clean

  5. Cool cake in pan for 15 minutes and invert onto rack to cool completely

  6. While cake is cooling, make glaze, by adding lemon juice to confectioners sugar and stirring until smooth

  7. When cake is cool, drizzle on top and top with fresh strawberries

  8. Cake may be made a day ahead and chilled, covered