Lemon Verbena Pound Cake with Strawberries

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Lemon Verbena Pound Cake with Strawberries Ingredients

=== FOR CAKE ===	3 lg Eggs
1 c Cake flour (not self-rising)	3/4 ts Vanilla
1/2 ts Baking powder	2 tb Milk
1/4 ts Salt	2 tb Fresh lemon juice
3 tb Finely-chopped fresh lemon	=== FOR GLAZE ===
(or 1 tbspn freshly-grated	1 tb Fresh lemon juice
1 tb Freshly-grated lemon zest	=== ACCOMPANIMENT ===
1/2 c Unsalted butter - (1 stick);	Strawberries
1 c Granulated sugar

Instructions for Lemon Verbena Pound Cake with Strawberries

Preheat oven to 325 degrees and butter and flour a 1-quart kugelhopf pan, knocking out excess flour. 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. 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. Make glaze while cake is cooling: In small bowl whisk confectioners sugar, a little at a time, into lemon juice until smooth and thick. When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered. Serve cake at room temperature with strawberries. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D306 broadcast 04-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-06-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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