Lemon Verbena Pound Cake

Ingredients

• 3 (6 inch) fresh tender lemon verbena sprigs
• 1 cup unsalted butter, slightly softened
• 2 3/4 cups granulated sugar
• 6 eggs
• 1/4 teaspoon almond extract
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 2-3 teaspoons lemon zest

Instructions

1. Heat oven to 300 degrees F. Butter and lightly flour a 10 inch tube pan, and place lemon verbena sprigs to cover the bottom of the pan with the underside of the leaves facing up.
2. In a large bowl with an electric mixer, cream the butter with the sugar until light and fluffy. Add eggs, one at a time. Beat well, incorporating the extracts.
3. Sift the flour, salt and baking soda three times. Add alternately with the sour cream to the butter/sugar mixture, stirring constantly. Add lemon zest last.
4. Spoon batter into prepared pan.
5. Bake at 300 degrees F for 1 1/2 hours or until a wooden pick inserted into the middle of the cake tests clean.