1 C. Butter Flavored Crisco

1 C. cake flour

5 large eggs

1/8 tsp. salt

2 drops lemon extract

1/4 C. fresh chopped lemon verbena leaves -or- 2 T. crushed dry leaves

 

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, and turn over onto plate.