Lemon Verbena Cake


1 2/3 Cup Sugar

1 cup Butter Flavored Crisco

1 cup cake flour

5 large eggs

1/8 teaspoon salt

2 drops lemon extract

1/4 cup fresh chopped lemon verbena leaves -or- 2 Tablespoons crushed dry leaves

Cut melon into 6 wedges (top to bottom) and cut off rind. Place in large plastic container with lid along with juice and gin. Marinate in refrigerator for 1 to 2 hours, turning over container from time to time to coat all slices. When ready to serve, slice each wedge into 4 to 5 thin slices and arrange as a fan on the plate. Drizzle remaining marinade over slices and garnish with lemon zest and mint. Place a small serving of Lime-Basil Sorbet on top or beside, if you wish.


Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.

Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.