18 August, 2020


In this classic lemon delicious dessert, I have added an extra hint of flavour by infusing the milk with lemon verbena leaves. This is optional but makes a nice addition if you have the herb on hand. It is available from bulk food stores that sell loose-leaf herb teas.

Lemon verbena is an easy-care perennial herb. I grow it in a pot to keep at a manageable size and regularly prune the branches to then hang in a warm position to dry. Once dry, I store the leaves in a large jar for an uplifting tea – add 2-3 leaves to a cup and pour over boiling water.

A seedling makes an excellent gift – which is where mine came from – and a small plant in a pot will produce enough leaves for lemon-scented tea year-round. A must-have herb in any big or small garden.

Lemon Delicious - Infused with Lemon Verbena

Servings 4
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 cup (250ml) milk of choice (I used oat milk)
  • 5-6 lemon verbena leaves or 1 tsp dried leaf -optional
  • 70 g butter
  • ¼ cup (50g) sugar
  • 2 tbsp mild honey or use extra sugar
  • 3 eggs, separated
  • 2 lemons
  • ½ cup (70g) self-raising flour


  • Preheat the oven to 170°C. Grease a 20 x 25cm baking dish.
  • If using the lemon verbena, first heat the milk in a small saucepan until hot (do not boil). Remove from the heat, add the verbena and leave to infuse for 15 minutes. Remove the leaves.
  • Place the butter, sugar and honey in a bowl and use an electric beater to mix until fluffy and creamy. Add the egg yolks and zest of 1 lemon. Beat again to combine.
  • Sift over the flour and use a spatula to fold into the egg mixture, followed by the infused milk.
  • Juice the lemons – you want about one-third of a cup of juice – and stir through the mixture. It will be quite a runny batter.
  • Place the egg whites into a bowl and use clean beaters to whisk until soft peaks form. Fold this through the lemon mixture then pour into the prepared dish. Sit the dish inside a roasting tray and pour boiling water into the tray to come halfway up the sides of the dish. Bake for 25-30 minutes until the lemon delicious is just set - a little wobble is fine. Serve with cream or vanilla ice cream.

Join the Conversation

  1. Just wondering if you have a Brand of SR flour you prefer, I find it often has an almost baking soda taste once cooked, thanks 🙂

    1. Hi Donna, I tend to make my own adding 1 tsp baking powder per 1 cup flour because I rarely use it so easy to make a small batch as needed.
      Hope that helps

  2. Denise Howland says:

    Hi Nicola
    Can I make this with gluten free flour

    I’m loving your new book the boiled lemon and coconut loaf a family favourite

    Thank you

    1. Hi Denise, thank you for the lovely feedback 🙂
      Yes, you can make this with gluten-free flour. Depending on the flour used it may not be quite as light as using wheat flour. I tend to make a mix of 2/3 rice flour and 1/3 tapioca. Or see the gluten-free flour mix in my book.

Leave a Reply

Your email address will not be published. Required fields are marked *

Nicola Galloway Homegrown Kitchen © Copyright 2023. All rights reserved.
error: Content is under copyright. Cannot be used without permission.