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Picture of Lemon Verbena Chiffon Cake With Cream Cheese Frosting
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5307 kcal 265 %
  • Fat 250 g 384 %
  • Saturated 81 g 405 %
  • Carbs 694 g 231 %
  • Fiber 11 g 45 %
  • Protein 85 g 171 %
  • Cholesterol 1595 mg 532 %
  • Sodium 2619 mg 109 %
  • Calcium 1476 mg 148 %
  • Magnesium 139 mg 33 %
  • Potassium 1478 mg 31 %
  • Iron 22 mg 122 %
  • Zinc 8 mg 69 %
  • Phosphorus 2583 mg 369 %
  • Vitamin A 1472 µg 164 %
  • Vitamin C 71 mg 79 %
  • Thiamin (B1) 2 mg 204 %
  • Riboflavin (B2) 4 mg 271 %
  • Niacin (B3) 17 mg 108 %
  • Vitamin B6 1 mg 71 %
  • Folate equivalent (total) 1017 µg 254 %
  • Vitamin B12 4 µg 149 %
  • Vitamin D 7 µg 47 %
  • Vitamin E 44 mg 296 %
  • Vitamin K 17 µg 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lemon Verbena Chiffon Cake With Cream Cheese Frosting

Ingredients

  • Cake:
  • 3 tablespoons finely chopped lemon verbena leaves
  • 2/3 cup water
  • 1/2 cup canola or safflower oil
  • 1 teaspoon pure vanilla extract
  • -- Zest from 1 lemon
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 7 large eggs, at room temperature, separated
  • 1/2 teaspoon cream of tartar
  • Cream Cheese Frosting:
  • 6 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter ( 1/2 stick), at room temperature
  • 1 1/2 cups confectioners' sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • -- Berries and/or lemon zest, for garnish

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