Lemon Verbena Pound Cake With Strawberries
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 11:12pm

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 tbs freshly-grated lemon zest)
1 tablespoon freshly-grated lemon zest
1/2 cup unsalted butter - (1 stick) softened
1 cup granulated sugar
3 larges eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 cup confectioners' sugar plus
1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice
strawberries

Preparation

1 Preheat oven to 325 degrees 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. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. 3 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. Cool cake in pan on a rack 15 minutes and invert into rack to cool completely. 4 Make glaze while cake is cooling: In small bowl whisk confectioners' sugar, a little at a time, into lemon juice until smooth and thick. 5 When cake is completely cooled, drizzle glaze over cake and let it drip down sides.  6 Serve cake at room temperature with strawberries.

About


Cake may be made 1 day ahead and chilled, covered.