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Lemon Verbena Scented Pound Cake With Blueberry Compote
Filed under: Dessert, Romantic Recipes.
I adapted this from a traditional Pound Cake and made one 6-cup size loaf. You can double the ingredients and make two. Served with Blueberry Compote and vanilla ice cream, this is a wonderful Maine summer dessert.
1/2 lb. (2 sticks) unsalted butter, slightly softened.
1/2 cup sugar
6 eggs, separated
1 1/3 cup* Lemon Verbena Infusion (From my Lemon Verbena Infusion/Syrup Recipe)
1 tsp. lemon zest
1/4 tsp. salt
1 3/4 cup all purpose flour, sifted 3 times
Heat the oven to 325 degrees. Butter a 6-cup loaf pan and line with parchment.
Cream butter in an electric mixer until very light and fluffy, about 10 minutes.
Add the sugar, cream together. Add the egg yolks 2 at a time, mixing well between additions until very fluffy.
*Add 1/2 cup of the Lemon Verbena Infusion, lemon zest, and salt. Mix to incorporate. Reserve the rest. Working in 3 batches, add the flour, mixing just until it combines. Scrape down the bowl between additions. Whip the egg whites in a clean, dry bowl until stiff yet moist, not dry. Add to the batter and mix well, until no streaks of egg white remain. Pour the batter into pan and smooth.
Bake until golden brown, split on top and a tester inserted in the center comes out clean 70 to 80 minutes. Let cool in pan on rack 30 min.
Knock out. Cool. Remove the parchment and pour the remaining Lemon Verbena Infusion on the top and sides. Serve with vanilla ice cream and blueberry compote. Garnish with fresh sprigs of Lemon Verbena.
Yield: 10 servings
Prep Time: 45 min.
Cook Time: 1 hour 10 min.
Other recipes by Oakland House Cottages by the Side of the Sea:
Infusion Of Fresh Anise Hyssop And Candied Anise Hyssop Sprinkles
Vanilla Cake For Fresh Anise Hyssop Marscapone Frosting
Fresh Anise Hyssop Mascapone Frosting For Vanilla Cake
Lemon Verbena Infusion (a Flavored Simple Syrup)
Blueberry Compote For Lemon Verbena Scented Pound Cake