Lemon Verbena Pound Cake
aka Darlene's Birthday Cake
The pound cake recipe is from my father-in-law, Wilson Hackney who was an awesome cook. We would request that he bake this for us every Christmas. And he always did, packed it carefully and sent it in the mail which we would promply consume with ice cream, fruit and just plain. I actually think the flavors improve when its a few days old but somehow it never seemed to last that long.
In celebration of the total eclipse of the sun and our friend Darlene's b-day (and Mike wanting me to make this again - it's been years) I whipped this up. The recipe is for a buttermilk pound cake and I lined the bundt cake pan with the lemon verbena leaves.
Wilson's Buttermilk Pound Cake
3 sticks soft butter 1/4 tsp. baking soda
3 c. sugar 1 c. buttermilk
6 eggs - room temerature 1 tsp. vanilla or lemon extract
3 1/2 c. flour
Cream butter and sugar well, gradually add eggs one at a time. Cream all until smooth. Sift flour and soda together. Add flour and buttermilk alternately, ending with flour and flavoring. Pour into greased bundt pan, 10" tube pan or 2 loaf pans. Bake at 325 degrees for 1 1/2 hours. Check at 1 hour and 15 minutes. Cool and remove from pans.
For lemon verbena leaves, after spraying pans with cooking spray, I added the leaves at the large segements of the bundt pan and then poured batter into pan.
As you can see by the pics, a little of the cake stuck to the pan - oh, but what a delicious excuse to clean the pan with my fingers! Yum!
Here's some pics of our total eclipse picnic.
Pos, our trip guru furnished our special eclipse sun glasses, everyone brought food, drinks. Mike A.
our "alway be prepared" friend, brought tables, chairs and even snake bite anti-venom just in case.
What an incredible day!
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