Lemon verbena pound cake – a delicious summer dessert

Oh, culinary enthusiasts, I bring you a recipe fit for royalty – a Lemon Verbena Pound Cake Recipe that will reign supreme among your dessert repertoire. With its soft and tender crumb and the bright, intoxicating aroma and flavor of lemon verbena, it is sure to steal hearts and please palates.

As you slice into this cake, the delightful fragrance of fresh lemon verbena will be enough to make one swoon. The cake’s tangy and sweet taste combination is amplified by the delicate floral scent of lemon verbena. Keep in mind that this luxurious pound cake recipe can be made with fresh or dried lemon verbena leaves. A bite of its luscious texture melts in your mouth, leaving behind an ethereal flavor you won’t forget easily. Buttery and moist with a golden crust, it is not just elegant but also indulgent.

No matter whether it’s for an afternoon tea party or any other occasion, this Lemon Verbena Pound Cake will satisfy your dessert cravings like royalty. Whether you want to awaken your taste buds or elevate your culinary expertise, this recipe will do both impeccably well. So add some excitement to your baking routine and embark on a journey to make one of the best lemon cakes that Britain has to offer.

Why You’ll Love This Recipe

Lemon Verbena Pound Cake
Lemon Verbena Pound Cake

Hear me, O food enthusiasts! This Lemon Verbena Pound Cake recipe is a dessert worthy of the gods’ approval. Allow me to convince thee that thou shalt fall in love with this creation!

Firstly, what sets this pound cake apart from its peers is the use of lemon verbena, a herb known for its intense citrusy aroma and flavor. As we whisk this divine herb into our batter, it imparts a lemony scent and a subtly tingling taste that lingers long after each bite. It’s like the heavens opened up and showered us with sunshine!

Secondly, let us not underestimate the power of texture in desserts! This pound cake boasts a tender crumb that will have your fork effortlessly gliding through each slice. The addition of sour cream lends moisture and softness to the cake, making it utterly irresistible.

Finally, let me just say that the pairing possibilities are endless with this cake! Want to take your afternoon tea game up a notch? Serve this with some elderflower or wild strawberry tea cakes. Craving something richer? Drizzle some Amoretti Olive Oil Dessert Sauces on top for an indulgent treat.

In conclusion, dear reader, if thou art looking for a dessert that is unique, fragrant, and downright delicious- look no further than this Lemon Verbena Pound Cake recipe. It shall leave you wanting more after each slice!

Ingredient List

 A slice of heaven on a plate!
A slice of heaven on a plate!

Here are the ingredients you will need to make this Lemon Verbena Pound Cake Recipe:

  • 1 cup unsalted butter, at room temperature
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons finely chopped fresh lemon verbena leaves
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice

You can find most of these ingredients at your local grocery store. You can also use wild strawberry amoretti instead of lemon verbena if you prefer or if you can’t find lemon verbena.

The Recipe How-To

 This lemony treat will surely make your day!
This lemony treat will surely make your day!

Here, I’ll share with you my Lemon Verbena Pound Cake recipe. Follow along and let’s bake!

Preheat the oven: Set the oven to 325°F.

Prepare the pan: Grease a 9×5 inch loaf pan with butter or cooking spray, and dust it with flour.

Combine the dry ingredients: In a medium-sized bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Blend in the butter mixture: In a separate large bowl, use an electric mixer on medium speed to beat 1 cup of unsalted butter (at room temperature) until it’s smooth and creamy. Add in 1 ¼ cups of sugar and continue mixing until it’s light and fluffy. Gradually beat in 3 large eggs (at room temperature) one by one into the mixture.

Add the verbena flavoring: Mix in 3 tablespoons of finely chopped fresh lemon verbena leaves into the batter. You could also add in some other flavors like elderflower, wild strawberries, or perhaps even a few drops of Amoretti olive oil to experiment with different flavor combinations.

Mix the dry ingredients and buttermilk: Slowly blend together the dry mixture and buttermilk into the large batter alternately, starting with adding about 1/3 of the dry mixture to be followed by half of a cup of buttermilk, continuing until both ingredients are mixed well into the batter. Scrape down any excess batter from the bottom or sides using a rubber spatula.

Pour into the pan: Once mixed properly, pour the whole mixture into a prepared pan.

Bake for 60-70 minutes: Bake for an hour or more (approximately) on a low temperature setting. Check if your cake is ready by inserting a toothpick into the center of the cake, which should come out mostly dry, without any wet batter sticking to it.

Cool the cake: Remove from oven and spend about ten minutes letting the cake cool in its pan. After that, carefully remove the cake from the pan and let it cool down completely on a wire rack.

Ready to serve! The Lemon Verbena Pound Cake is now ready to serve.

Substitutions and Variations

 The perfect treat to devour while sipping tea.
The perfect treat to devour while sipping tea.

Greetings, dear readers! If you’re feeling a bit adventurous and looking to add your own twist to this classic lemon verbena pound cake recipe, I have some exciting substitutions and variations for you to consider.

First of all, let’s talk about possible substitutes for lemon verbena. If you can’t find fresh or dried lemon verbena leaves, don’t worry – there are other options. You could try substituting it with lemon balm, which has a similar flavor profile but is a bit sweeter. Alternatively, you could use lemon zest or lemon juice to give the cake that citrusy kick. Or, if you’re feeling particularly daring, you could experiment with other herbs such as elderflower or wild strawberry!

If you’re looking for a gluten-free option, simply swap out the all-purpose flour for a gluten-free alternative like almond flour or oat flour. The resulting cake will have a slightly different texture and flavor, so be prepared for a bit of experimentation.

For those who prefer vegan desserts, I have great news! This recipe can easily be made vegan by using plant-based substitutes like olive oil instead of butter and unsweetened almond milk instead of buttermilk. These changes will result in a lighter, more delicate crumb but still retain the delicious lemon flavor.

If you want to add some extra texture to your pound cake, consider mixing in some Amoretti syrup or additional ingredients such as finely chopped strawberries or blueberries to the batter before baking. You could even try drizzling the top of the finished cake with some orange juice or elderflower syrup for an additional burst of flavor.

Regardless of what substitutions or variations you decide to make to this recipe, rest assured that it will still be a delicious treat that’s sure to wow your taste buds!

Serving and Pairing

 Get ready to be dazzled by the refreshing flavor!
Get ready to be dazzled by the refreshing flavor!

Good day, fellow foodies! I am thrilled to share with you the best ways to serve and pair this delightful lemon verbena pound cake. This cake is perfect for any occasion, and it is a crowd-pleaser. So, without further ado, let’s dive right into it!

Firstly, this lemon verbena pound cake is delicious on its own. It has a dense yet tender crumb that melts in your mouth with every bite. Every slice of the cake is infused with the sweet and tangy flavor of the lemon verbena leaves.

However, if you want to take it up a notch and make it even more indulgent, I suggest serving it with some fresh strawberries. The juicy sweetness of the strawberries pairs perfectly with the tangy lemon flavor of the cake creating a delightful balance of flavors.

For an added twist, try pairing your verbena pound cake with elderflower tea or syrup. The sweet floral taste of elderflower complements the citrusy flavor and aroma of this delicious dessert.

Another excellent pairing for this cake is Amoretti’s Wild Strawberry Olive Oil. This product has a unique blend of natural flavors, creating a perfect balance between the sweetness of wild strawberries and the tanginess of lemons.

If you are looking for something more savory to pair with your lemon verbena pound cake, then I suggest trying it out with a warm cup of tea or coffee. Nothing beats the comforting feeling of enjoying a freshly baked pound cake with a hot beverage on a chilly day.

Lastly, don’t forget to garnish your cake slices with some fresh lemon verbena leaves or dried flowers for that extra touch of elegance and fragrance!

In conclusion, this Lemon Verbena Pound Cake Recipe is versatile and can be served in various ways while remaining scrumptious all around. Its unique taste makes it stand out among other cakes and desserts. Whether it’s summer or winter, it will always impress your guests with their great meld of flavors.

Make-Ahead, Storing and Reheating

 One bite of this and you will be in a sunshine state of mind!
One bite of this and you will be in a sunshine state of mind!

Hear ye, hear ye! The Lemon Verbena Pound Cake is a delightful dessert that can be enjoyed fresh out of the oven, but it tastes even better when made in advance. Yes, thou canst make this cake ahead and store it without worry! Allow me to bestow upon thee some tips for making, storing, and reheating this scrumptious cake.

To make ahead, prepare the cake as directed and let it cool completely. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days. To extend its shelf life even further, thou may place it in a freezer-safe container or bag and pop it in the freezer for up to three months.

When ready to serve, thaw the frozen cake in the refrigerator overnight. If you’re running short on time or patience, thou may thaw it at room temperature for a couple of hours.

If you want to reheat individual slices of cake, I suggest placing them in a microwave-safe dish and heating them for 10-15 seconds in the microwave. Be careful not to overheat them as they may become dry and harden.

However, if you prefer warm cake that tastes like fresh out of the oven, then simply preheat your oven to 325°F (165°C), unwrap the cake from its storage container or wrapping, and place it on an oven-safe dish. Cover it with aluminum foil and heat it for 15-20 minutes until warmed through.

I hope that these tips will be of great help in extending the longevity of your Lemon Verbena Pound Cake so that you can savor each slice to its fullest flavor.

Tips for Perfect Results

 The aroma is so tempting, you will want to skip dinner and have this for dessert.
The aroma is so tempting, you will want to skip dinner and have this for dessert.

It is essential to follow the recipe and measure your ingredients carefully for a successful Lemon Verbena Pound Cake. Here are a few tips to help you achieve perfect results every time.

Firstly, make sure that your butter is at room temperature before making the cake batter. Softened butter is easier to cream with sugar, forming air pockets that will help the cake rise. Add sugar and cream until light and fluffy, which takes approximately three to five minutes.

Secondly, do not overmix the batter once you add the flour mixture. Overmixing activates gluten in flour, resulting in chewy and dense cake. Instead, stir the flour mixture into the butter and sugar mixture until just combined.

Thirdly, use buttermilk instead of regular milk if you want a tangy taste in your Lemon Verbena Pound Cake. The acid in buttermilk reacts with baking powder, resulting in a rise in the cake while also making it tender and moist.

Fourthly, use fresh lemon verbena leaves for the best flavour. You can find lemon verbena at local farmers’ markets or supermarkets. If fresh lemon verbena leaves are not available to you, dried lemon verbena leaves are a suitable substitute.

Fifthly, adding sour cream to your cake batter helps cakes stay moist after baking. It provides an extra bit of moisture that keeps cakes fresh for an extended period.

Lastly, preheat your oven before baking for proper heat distribution throughout the oven. Use an oven thermometer to ensure that your oven is at an accurate temperature of 325 degrees Fahrenheit for this recipe.

By following these tips, you can elevate your Lemon Verbena Pound Cake from good to great!


Hark! I see that thou art curious about this Lemon Verbena Pound Cake recipe, and thus I shall provide answers to the frequently asked questions. Pray, read on and discover the whys and wherefores of converting it into a vegan version, using lemon zest instead of verbena leaves, and even how to make it gluten-free.

Why is my lemon pound cake dry?

Have you ever tasted a cake that felt dry and left a bad aftertaste? It’s possible that the baker may have overcooked the cake or used too much flour while preparing the batter. Alternatively, the baker may have been stingy with the butter and sugar, leading to a dry cake. One way to fix this issue would be by reducing the oven temperature or taking the cake out of the oven a little bit sooner.

What is Elvis Presley pound cake?

As per the Sterns, pound cake had a special significance for Elvis as it was baked by his childhood friend, Janelle McComb. After his demise, Janelle shared the recipe with the Sterns on the tenth anniversary of his death in 1987. They further mentioned that every Christmas, Janelle would bake two loaves of this pound cake and bring them to Graceland.

What causes a pound cake to be gummy?

When preparing a cake, it’s essential to ensure the right mixing technique is employed to achieve the desired texture. A common mistake that leads to a rubbery texture is the over activation of gluten from overmixing flour. This issue usually occurs due to improper creaming of sugar and butter. It’s crucial to be mindful of the mixing process to avoid such a result.

Bottom Line


In conclusion, I urge all baking enthusiasts to give this Lemon Verbena Pound Cake recipe a try. This is one of the best cake desserts that I have ever tasted in my entire life. From its wonderful texture to the amazing flavor that comes from the lemon verbena leaves, every bite of this cake will transport you to another world. With its gluten-free option and vegan version, it can accommodate a wide range of dietary needs.

Now, whether you are looking for an impressive dessert for a dinner party or just something sweet for your afternoon tea, this amazing lemon verbena pound cake is the perfect choice for you. It is a cake that is both elegant and comforting, adaptable, and versatile, making it perfect for any occasion.

So, be sure to follow the recipe precisely, use high-quality ingredients, and remember my tips for perfect results. Trust me; you will never regret making this cake – it’s like love at first bite.

Lemon Verbena Pound Cake

Lemon Verbena Pound Cake Recipe

Lovely Lemon Verbena!
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Calories 345.9kcal


  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon crushed dried lemon verbena
  • 3/4 cup orange juice
  • 3/4 cup vegetable oil
  • 2 teaspoons lemon extract
  • 2 teaspoons dried lemon peel
  • 4 eggs


  • Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed.
  • Pour batter into two greased and floured 4 1/2 by 8 1/2 inch loaf pans and put in pre-heated 325 degree oven.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on rack before removing from pan.
  • Alternatively, bake in 5 small loaf pans for about 30 minutes.


Serving: 99g | Calories: 345.9kcal | Carbohydrates: 47g | Protein: 4.9g | Fat: 15.6g | Saturated Fat: 2.3g | Cholesterol: 70.5mg | Sodium: 211.7mg | Fiber: 0.8g | Sugar: 26.5g

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