Lemon Verbena Pound Cake with Strawberries Recipe

Name: Lemon Verbena Pound Cake with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cake flour (not self-rising); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest; 1 tablespoon freshly grated lemon zest; 1 stick (1/2 cup) unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 3/4 teaspoon vanilla; 2 tablespoons milk; 2 tablespoons fresh lemon juice; 1/2 cup plus 1 tablespoon confectioners' sugar; 1 tablespoon fresh lemon juice; Accompaniment: strawberries

Servings: persons

1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice
Accompaniment: strawberries

1
Make cake: Preheat oven to 325 degrees F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
2
In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest.
3
In another bowl with an electric mixer beat butter and sugar until light and fluffy.
4
Beat in egg, 1 at a time, beating well after each addition, and beat in vanilla.
5
Beat in half of flour mixture.
6
Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
7
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.
8
Cool cake in pan on a rack 15 minutes and invert into rack to cool completely.
9
Make glaze while cake is cooling: In small bowl whisk confectioners' sugar, a little at a time, into lemon juice until smooth and thick.
10
When cake is completely cooled, drizzle glaze over cake and let it drip down sides.
11
Cake may be made 1 day ahead and chilled, covered.
12
Serve cake at room temperature with strawberries.

725

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cake flour (not self-rising), 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest, and more.

Yes, Lemon Verbena Pound Cake with Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Verbena Pound Cake with Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions