LEMON VERBENA TEA CAKE:
3/4 cup milk
4 TBLS coarsly chopped Lemon Verbena Leaves
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 TBLS softend unsalted butter
1 cup sugar
2 eggs
1 large TBLS of fresh lemon zest
In small pan bring milk and Lemon Verbena to scald, remove from heat, let cool.
In medium size seperate bowl, mix together: flour, salt and baking powder.
In another bowl cream together the butter and sugar until light and fluffy. Add eggs in one at a time, beating after each addition. Blend in the lemon zest.
Strain the milk, discarding the Lemon Verbena leaves. Then alternately add flour mixture and Lemon Verbena infused milk to the egg/sugar mixture. Mix until just blended.
Pour batter into greased loaf pan or 8x8 cake pan. Bake at 325 degrees F for 45 minutes or until a toothpick inserted in to the center comes out clean. Let cool in pan for about 8 min and then remove to continuing cooling on wire rack.
Can pour a lemon glaze over tea cake if you want to: Juice of 1/2 lemon and enough powdered sugar to make a glaze. Garnish with Lemon Verbena leaves if desired.
