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Lemon Verbena Pound Cake




  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.


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