Lemon Verbena Pound Cake

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1½ cups all purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda
• ¾ cup half & half
• 3 tbsp Amoretti® Lemon Verbena Swirl

• 2 cups powdered sugar, sifted
• 1½ tbsp Amoretti® Tangerine Artisan
• 2-3 tbsp milk

Directions

1. Preheat the oven to 350℉.
2. Cream butter and sugar together until fluffy.
3. Add eggs, one at a time, mixing until fully incorporated.
4. Add all the dry ingredients and mix.
5. Lastly, add the half & half and Lemon Verbena Swirl.
6. If making muffin-sized cakes, bake for 15-18 minutes in a greased muffin tin.
7. If making a full-size loaf, bake for 30-35 minutes in a greased loaf pan.

1. Whisk powdered sugar and Tangerine Artisan together.
2. Add milk, 1 tablespoon at a time, until desired consistency is reached.
3. Spoon over cooled cakes.