For 6 people
For 6 people
Grate the lemon zest, then heat the milk and let the verbena leaves infuse for 10 minutes before filtering everything.
Cut the butter into small pieces and melt it in the microwave or in a saucepan.
Add the eggs, sugar, salt and cream, and mix well before pouring in the verbena-infused milk.
Sift the flour and yeast, then add them to the mixture.
Add the zest and juice of the two lemons, and pour everything into a buttered or silicone cake mold.
Bake for 45 minutes at 180°C, until a knife blade comes out clean.
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