Lemon Verbena Pound Cake - cooking recipe

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon crushed dried lemon verbena
3/4 cup orange juice
3/4 cup vegetable oil
2 teaspoons lemon extract
2 teaspoons dried lemon peel
4 eggs

Preparation

Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed.
Pour batter into two greased and floured 4 1/2 by 8 1/2 inch loaf pans and put in pre-heated 325 degree oven.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool on rack before removing from pan.
Alternatively, bake in 5 small loaf pans for about 30 minutes.