Here’s a wonderful way to use your lemon verbena. Here in the Mid South, we treat lemon verbena as an annual and it’s well worth starting over each year with a new plant. It has been said that it smells more like lemons than real lemons do!
I came across this recipe in Phyllis Shaudy’s book Herbal Treasures and thought you might like to try it. I serve it to my family and it’s always a big hit.
Lemon-Glazed Pound Cake
2 tablespoons warm water
1/2 teaspoon vanilla
Fresh lemon verbena leaves
1 cup confectioners’ sugar
1/4 teaspoon grated lemon zest
Purchased pound cake
Lemon twists
The night before your party, combine the water and vanilla, and place a few of the lemon verbena leaves in the mixture.
Allow to soak overnight
The next day, remove the lemon verbena leaves. Stir the confectioners’ sugar and lemon zest into the flavored water to form a glaze. Pour the glaze over your favorite pound cake, letting the glaze drip down the sides. Garnish with lemon twists and more lemon verbena leaves.
Click here for more information on growing lemon verbena at our web site.
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