Lemon verbena cake

Name: Lemon verbena cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 eggs; 190.00 ml sugar; 5.00 ml vanilla; 15.00 ml Baking powder; 250.00 ml flour; 170.00 ml milk; 170.00 g butter; 1.00 fresh lemon verbena sprigs

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By Food24 November 03 2009

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Ingredients (8)

2.00	eggs
190.00 ml	sugar
5.00 ml	vanilla
15.00 ml	Baking powder
250.00 ml	flour
170.00 ml	milk
170.00 g	butter
1.00	fresh lemon verbena — sprigs

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Method:

Whisk the eggs with the sugar. Add the vanilla and whisk well.
Mix the baking powder and flour. Boil the milk and butter together with the sprig of lemon verbena. Remove the lemon verbena sprig. Add the flour mixture and the milk and butter mixture alternately to the beaten eggs and sugar, whisking well all the time.
Pour into a well-greased baking tin or flan dish. Bake at 180 ºC for 15-20 minutes or until lightly golden. Remove from the tin after it has cooled for a short while.