Lemon Verbena Cake


Preheat oven to 325ºF. Cream sugar and shortening until well mixed. Add eggs, one at a time, mixing one minute after each. Add dry ingredients gradually. Add flavoring and verbena leaves. Pour into a greased and floured bundt pan. Bake for 1 hour and 15 minutes or until golden brown.


  • 1 2/3 c sugar
  • 1 c butter flavored shortening
  • 2 c cake flour
  • 5 eggs
  • 1/8 tsp salt
  • 2 drops lemon extract
  • 1/4 c fresh lemon verbena leaves, chopped