1 c. cake flour (not self-rising)1/2 tsp.baking powder 1/4 tsp. salt 3 Tbsp. fresh lemon verbena, finely chopped 1 Tbsp. grated lemon zest 1 stick unsalted butter, softened 1 cup granulated sugar 3 large eggs 3/4 tsp. vanilla extract 2 Tbsp. milk 3 Tbsp. fresh lemon juice, separated 1/2 c. plus 1 Tbsp. confectioners' sugar 1 pint fresh strawberries, hulled and sliced
Preheat oven to 325F. Butter and flour a one-quart loaf pan, tapping out excess flour.
In a bowl, whisk together flour, baking powder, salt, verbena, and lemon zest. In another bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla extract. Beat in half the flour mixture. Add milk and 2 Tbsp. of the lemon juice. Add remaining flour mixture, beating until just combined.
Spoon batter into pan, smoothing top. Bake on middle rack of oven for 45-55 minutes, or until golden brown and tester comes out clean. Cool in pan for 15 minutes, and then invert onto a cooling rack.
Meanwhile, to make a glaze, place remaining 1 Tbsp. of lemon juice in a large bowl. Slowly whisk the confectioners' sugar into the juice until smooth and thick.
When the cake is completely cool, drizzle glaze over the top, and let it drip down sides. Serve with sliced strawberries.
Serves eight.
from a recipe submitted by friend-of-the-farm Lena Stebley. originally in Gourmet, April 1996. Also found here.