Lemon Pound Cake with Lemon Verbena Frosting

I love the tartness of lemon that is found in a lemon cake. In this recipe I substituted the glaze that contained lemon zest with lemon Verbena. As expected, it had a great tartness that was balanced out by the sweetness of the cake. If you really like your glaze to be tart, you can always add back 1/2 tsp of lemon zest and an additional 1/2 tsp of lemon verbena

Next time I will try to add the verbena in the cake itself. Hey, that’s what this is all about, trying new things!

Lemon Pound Cake with Lemon Verbena Frosting
Print Recipe
Servings Prep Time
8 Servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 Servings 15 minutes
Cook Time
60 minutes
Lemon Pound Cake with Lemon Verbena Frosting
Print Recipe
Servings Prep Time
8 Servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 Servings 15 minutes
Cook Time
60 minutes
Ingredients
Cake Mix
  • 4 Eggs
  • 2 Cups Sugar
  • 2 tsp baking powder
  • 2 Cups flour
  • 1 pg Instant Vanilla Pudding Mix
  • 3/4 Cup Orange Juice
  • 1/2 cup vodka
  • 3 tsp Lemon Extract
Glaze
  • 3/4 Cup Powdered Sugar
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 tsp Lemon Verbena ground and sifted
Servings: Servings
Instructions
Cake Mix
  1. Preheat oven to 350 F
  2. Combine dry ingredients up to Powered Sugar
  3. Slowly Add liquids and mix it slow
  4. Flour your bundt pan and bake for 1 hour
Glaze
  1. Combine all the ingredients and mix well
  2. Pour over cake
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