Lemon Verbena Cake
Author: Anita Chu
Serves: (1) bundt cake
- 7 tablespoons (100 g) unsalted butter, room temperature
- 1 cup (200 g) sugar
- 3 tablespoons finely chopped fresh lemon verbena leaves OR zest from 2 lemons
- 2 large eggs, room temperature
- 1½ cups (188 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (122 g) whole milk
- ¼ cup lemon juice
- 1 teaspoon vanilla bean paste
- Preheat the oven to 350 degrees. Grease a 8½"x 5" (6 cup capacity) bundt pan well and lightly dust with flour, or use a baking spray with flour.
- Cream the butter and sugar together in a mixer fitted with the paddle attachment until light colored and fluffy.
- Add the eggs, one at a time, and beat until combined.
- Add in the lemon verbena or lemon zest and mix until incorporated.
- Sift the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Combine the milk, lemon juice, and vanilla in a small bowl.
- Add the dry and liquid mixtures to the mixing bowl alternately, beginning and ending with the dry mixture. Mix just until everything is combined.
- Pour batter into prepared pan until about ¾ full - you may have leftover batter.
- Bake for 45-50 minutes until a tester comes out clean. Let cool on wire rack.
Recipe by Dessert First at https://dessertfirstgirl.com/2020/05/lemon-verbena-cake.html
3.5.3228