A friend gave me some lemon verbena leaves this morning and they reminded me of a loaf of lemon verbena pound cake she gave me a few years ago. I had to look for a recipe and found this one. It's a keeper! The recipe calls for a "kugelhopf" pan, which is smaller than a bundt pan, but I didn't have one. It came out beautiful but a bit low in the too-large pan...and extremely delicious. Lemon zest can be substituted for the lemon verbena, but I think the verbena lends an extra special flavor. I'm going to have to look for a plant! Recipe is from the Food Network.
(I didn't use the glaze or strawberries...and forgot to take the 2 tablespoons of flour off from the regular flour I used, since I didn't have cake flour.) Read about lemon verbena here: http://www.superbherbs.net/Lemonverbena.htm

Ingredients
For cake:

* 1 cup cake flour (not self-rising)
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3 tablespoons finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
* 1 tablespoon freshly grated lemon zest
* 1 stick (1/2 cup) unsalted butter, softened
* 1 cup granulated sugar
* 3 large eggs
* 3/4 teaspoon vanilla
* 2 tablespoons milk
* 2 tablespoons fresh lemon juice

For glaze:

* 1/2 cup plus 1 tablespoon confectioners' sugar
* 1 tablespoon fresh lemon juice
* Accompaniment: strawberries

Directions

Make cake: Preheat oven to 325 degrees F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.

In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in egg, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert into rack to cool completely.

Make glaze while cake is cooling: In small bowl whisk confectioners' sugar, a little at a time, into lemon juice until smooth and thick.

When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.

Serve cake at room temperature with strawberries.