Lemon Balm/Lemon Verbena Cake

This is a lemon cake recipe from the late Cynthia Collins Pedregon's popular Texas cookbook, The Peach Tree Family Cookbook. Her restaurant and tea room in Fredericksburg are legendary.

Don't let this recipe fool you, it can be made entirely with Lemon Verbena instead of half-and-half with Lemon Balm. 

And it's written for the use of fresh leaves, but dried leaves could be substituted with a reduction in quanity. I would suggest using half a cup instead of one full cup of dried Lemon Verbena leaves.