Zutaten für Lemon Verbena Pound Cake
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons dried lemon verbena, crushed
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon lemon extract
- 1 tablespoon grated lemon peel (zest)
- 2 large eggs
- 1/2 cup butter, softened
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Zubereitung von Lemon Verbena Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour two 4 1/2 x 8 1/2 inch loaf pans, or five small loaf pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. (Use an electric mixer for best results).
- Beat in the eggs one at a time, then stir in the lemon verbena extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the lemon zest.
- Pour batter evenly into prepared loaf pans.
- Bake for 40-50 minutes (two large loaf pans) or 30 minutes (five small loaf pans), or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
105g
Fat
11g
Carbs
15g
