Ingredients
9 eggs, separated1/4 cup water1 tablespoon minced fresh lemon verbena leaves1 teaspoon vanilla extract1-1/2 cups sugar, divided1-1/4 cups all-purpose flour1/2 teaspoon baking powder1 teaspoon cream of tartar1/2 teaspoon saltLEMON BUTTER FROSTING:4-1/2 cups confectioners’ sugar1/3 cup butter, softened1/4 cup lemon juice1 teaspoon vanilla extract1/4 teaspoon lemon extractDaisies and additional lemon verbena leaves, optional
Preparation
Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.
In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.
In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
