Lemon Verbena Cake

Want to prepare a different cake with special flavour? We have an excellent option for you. Try this recipe of Lemon Verbena cake. It’s delicious, pleasant and aromatic
Lemon Verbena, as its name suggests, produces a bright yellow cup with a citrusy aroma. Its flavour is refreshingly lemony, with a smooth, almost creamy mouthfeel. It's lighter and more fragrant than, for example, Lemongrass, with gentle herbal notes that set it apart from other lemon flavours.


7-8 Lemon Verbena sprigs
1 Lemon Tea bag
100 g Plain Flour
1 Tsp Baking Powder
200 Rice Flour
200 g Unsalted Butter, cut into small pieces and softened
150 g Caster Sugar
3 large Eggs

To finish

100 g Icing Sugar
4-5 Lemon Verbena leaves


Preheat the oven to 180°C
Strip the Lemon Verbena leaves off the stalks
Place 5 or 6 leaves on the lined base of the tin
Put the rest into a measuring jug, with the Lemon Tea bag and cover with 200ml freshly boiled water, making sure all the leaves are completely immersed to prevent them oxidising and discolouring
Set aside to cool
Add the Flour and Baking Powder into a bowl, add the Rice Flour and mix well to combine; set aside
In a large mixing bowl, using either a wooden spoon or a hand-held electric whisk, beat the Butter to a cream
Add the Sugar and beat until light and creamy
Incorporate the Eggs one at a time, adding a spoonful of the Flour mix with each one, and beating thoroughly before adding the next
Using a large metal spoon, carefully fold in the remaining Flour mix
Strain the Verbena-infused water
Add 100ml to the cake mixture, reserving the rest, and gently fold it in, to give a very soft dropping consistency
Spoon the mixture into a lightly greased 2 litre loaf tin, the bottom of which should be lined with baking parchment, smoothing it evenly and lightly with the back of the spoon
Bake in the oven for about 50 minutes until the cake is lightly golden and springs back into shape when gently pressed
Just before it is done, prepare the drizzle by mixing the remaining 100ml Verbena-infused water with the icing sugar and stirring until dissolved
As the cake comes out of the oven, prick it all over deeply (but not to the bottom) with a skewer and spoon half the drizzle over the surface
Leave for 10 minutes, then spoon over the remainder, making sure you pour plenty down the sides of the tin
Leave the cake in the tin until cool before turning out
Arrange the Lemon Verbena leaves on top to decorate