Lemon Verbena Angel Food Cake  imparts the flavor of the season to every morsel of this incredible cake. Perfect with berries, macerated fruit, sorbet or berry sauce.
Lemon Verbena Angel Food Cake

Lemon Verbena Angel Food Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 24 ounces sugar, divided
  • 1/2 Tablespoon cream of tartar
  • 1 1/2 pounds egg whites
  • 12 ounces cake flour
  • 1/2 Tablespoon salt
  • 2 ounces lemon verbena, cut in slivers
  1. Triple sift 12 ounces sugar with cream of tartar. While whipping egg whites to soft peaks, slowly add sugar mixture.
  2. Triple sift flour with remaining sugar and salt. Gently fold whites into dry ingredients then add lemon verbena.
  3. Pour batter into individual miniature bundt molds.
  4. Bake at 350 degrees F for about 20 minutes. Cool upside down.
  5. Serve cake with lemon or buttermilk ice milk or sorbet, macerated fruit and raspberry sauce.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.