LEMON VERBENA POUND CAKE

1 cup cake flour, not self rising
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lemon verbena, finely chopped
1 tablespoon lemon zest, freshly grated
1 stick unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 cup + 1 Tbsp confectioner’s sugar
1 tablespoon fresh lemon juice
 
Preheat oven to 325 degrees. Butter and flour loaf pan knocking out excess flour. In a bowl whisk together flour, baking powder, salt, verbena, 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 the flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture just until combined.
Spoon batter into pan, smoothing top and bake in middle of oven 45 to 55 minutes, or until top is golden brown and a tester comes out clean. Mix the 1 cup and 1 tablespoon confectioners sugar and drizzle over top. 
 
Note:  I just use all purpose flour and it turns out great.  The original recipe states to serve this with strawberries which of course would be delicious, too.  I've made this twice and haven't yet put on the glaze, to me it is so moist and yummy it doesn't really need anything else. 

 ~ Submitted by Becky Brady