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Lemon Verbena Pound Cake

Posted on 25 February 2019

Amoretti Recipe: Lemon Verbena Pound Cake with Tangerine Glaze

The true glory of our Lemon Verbena Pound Cake with Tangerine Glaze is that it works equally well for an indulgent, special occasion breakfast or a pleasant mid-afternoon treat or a light spring dessert. Decorate with edible flowers for an extra delightful presentation. Makes 12 muffin-sized cakes or 1 standard loaf.

Ingredients

LEMON VERBENA POUND CAKE
  • 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
TANGERINE GLAZE

Directions

LEMON VERBENA POUND CAKE
  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.
TANGERINE GLAZE
  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.
Amoretti Lemon Verbena Pound Cake Recipe with Tangerine Glaze

Products used in this recipe

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