- 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
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 tablespoon fresh lemon juice
- Accompaniment: strawberries
- Preheat oven to 325°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 eggs, 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 onto rack to cool completely.
- In a small bowl whisk confectioners's 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.