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Lemon Verbena Pound Cake

Lemon Verbena Pound Cake

This tender butter pound cake is infused with fresh lemon verbena and brightened with lemon zest for a fragrant citrus-herb finish. A light lemon glaze adds shine and just enough sweetness for a polished dessert or afternoon cake.

Prep: 25 min · Cook: 65 min · Total: 90 min · Serves: 8

Ingredients

  • 0.5 cup fresh lemon verbena leaves (loosely packed and finely chopped)
  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (finely grated)
  • 1.5 cups granulated sugar
  • 0.75 cup sour cream (at room temperature)
  • 1 cup unsalted butter (softened, plus more for greasing)
  • 1 tsp baking powder
  • 3 tbsp fresh lemon juice (divided)
  • 1 tbsp whole milk
  • 2.25 cups all-purpose flour (spooned and leveled, plus more for dusting)
  • 4 each large eggs (at room temperature)
  • 0.75 tsp fine salt

Instructions

  1. Position a rack in the center of the oven and heat the oven to 325°F (163°C) for at least 15 minutes; grease a 10-cup Bundt pan thoroughly with softened butter, dust it with all-purpose flour, and tap out the excess until the interior has a thin, even coating.
  2. Place the finely chopped fresh lemon verbena leaves, granulated sugar, and lemon zest in the bowl of a stand mixer and rub them together with your fingertips for 1 minute, until the sugar is damp, fragrant, and lightly green-flecked.
  3. Add 1 cup softened unsalted butter to the infused sugar in the stand mixer fitted with the paddle attachment, then beat on medium speed for 4 to 5 minutes, scraping the bowl once, until the mixture is pale, fluffy, and increased in volume.
  4. Crack the 4 large eggs into a small bowl, then add them to the butter mixture one at a time on medium-low speed, beating for about 30 seconds after each addition until the batter looks smooth before adding the next egg.
  5. Whisk 2.25 cups all-purpose flour, 1 tsp baking powder, and 0.75 tsp fine salt together in a medium bowl for 30 seconds, until the leavening and salt are evenly distributed.
  6. Stir 0.75 cup sour cream, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract together in a liquid measuring cup until smooth and pourable.
  7. With the mixer on low speed, add one-third of the flour mixture to the butter mixture and mix for 15 to 20 seconds, then add half of the sour cream mixture and mix for 15 seconds; repeat with another third of the flour, the remaining sour cream mixture, and the final third of flour, mixing only until no dry streaks remain.
  8. Remove the bowl from the mixer and fold the batter 6 to 8 times with a flexible spatula, scraping the bottom of the bowl, until the batter is thick, even, and free of hidden flour pockets.
  9. Spoon the batter into the prepared 10-cup Bundt pan, smooth the top with an offset spatula, and tap the pan firmly on the counter 3 times to release large air bubbles.
  10. Bake the cake on the center rack at 325°F (163°C) for 55 to 65 minutes, rotating the pan after 40 minutes, until the top is deep golden, a skewer inserted near the center comes out clean or with a few moist crumbs, and the center registers 200°F to 205°F (93°C to 96°C) on an instant-read thermometer.
  11. Transfer the Bundt pan to a wire rack and let the cake cool in the pan for 15 minutes, until the sides begin to pull away slightly but the pan is still warm to the touch.
  12. Run a thin offset spatula gently around the outer and inner edges of the pan, invert the cake onto the wire rack, lift off the pan, and let the cake cool for 45 to 60 minutes until just barely warm before glazing.
  13. Whisk 1 cup sifted powdered sugar, the remaining 1 tbsp fresh lemon juice, and 1 tbsp whole milk in a small bowl for 1 minute, until the glaze is smooth, glossy, and slowly pourable; add a few drops of milk only if the glaze is too thick to drizzle.
  14. Set the wire rack over a rimmed baking sheet, spoon the glaze over the cooled cake, and let it stand at room temperature for 20 minutes, until the glaze is set before slicing with a serrated knife.

Nutrition (per serving)

  • Calories: 560
  • Protein: 8 g
  • Fat: 28 g
  • Carbohydrates: 70 g
  • Fiber: 1 g
  • Sugar: 45 g
  • Sodium: 310 mg

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