Herbs In Kitchen

Madelin Wajda
Willow Pond Farm

Lemon Verbena Pound Cake

2 1/2 C flour
1 1/2 C sugar
3 teaspoon baking powder
1/2 teaspoons salt
1 Tbs crushed, dried lemon verbena
3/4 C orange juice
3/4 C 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.

Alternatively, bake in 5 small loaf pans for about 30 minutes. (Serves 12)

Read other recipes from the garden