Best 3 Lemon Verbena Pound Cake With Strawberries Recipes
**Indulge in a symphony of flavors with our tantalizing lemon verbena pound cake adorned with the juicy sweetness of strawberries.** This delectable treat is a culinary masterpiece that combines the refreshing citrus notes of lemon verbena with the rich, moist texture of a classic pound cake. Each bite offers a burst of flavors, perfectly complemented by the vibrant red strawberries that adorn the top. This recipe is a delightful option for any occasion, whether it's a leisurely brunch, an elegant afternoon tea, or a special dessert to impress your loved ones. Accompanying this delightful pound cake recipe are equally tempting variations that will cater to diverse preferences. Discover the zesty delight of lemon pound cake with a tangy lemon glaze, the nutty goodness of almond pound cake with a hint of almond extract, and the classic elegance of vanilla pound cake with a sprinkle of vanilla beans. Let your taste buds embark on a flavor-filled journey as you explore these irresistible pound cake recipes.
Here are our top 3 tried and tested recipes!
POUNDCAKE AND STRAWBERRIES
A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.
Provided by Sam Sifton
Categories dessert
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
- Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
- Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram
LEMON VERBENA POUND CAKE WITH STRAWBERRIES
Steps:
- Make cake:
- Preheat oven to 325°F. 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 onto rack to cool completely.
- Make glaze while cake is cooling:
- In a small bowl whisk confectioners's 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.
LEMON VERBENA POUND CAKE
Make and share this Lemon Verbena Pound Cake recipe from Food.com.
Provided by Lorrie in Montreal
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 345.9, Fat 15.6, SaturatedFat 2.3, Cholesterol 70.5, Sodium 211.7, Carbohydrate 47, Fiber 0.8, Sugar 26.5, Protein 4.9
Tips:
- For the best flavor, use fresh lemon verbena leaves. If you don't have fresh leaves, you can use 1 tablespoon of dried lemon verbena leaves.
- To make sure the butter and sugar are creamed together properly, beat them until they are light and fluffy.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
- To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Allow the cake to cool completely before frosting it.
Conclusion:
This lemon verbena pound cake is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, and the lemon verbena adds a unique and delightful flavor. The strawberries on top add a pop of color and sweetness. This cake is sure to be a hit with everyone who tries it.
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