3 6-inch fresh tender lemon verbena sprigs
1 cup unsalted butter, slightly softened
2 3/4 cups granulated sugar
6 eggs
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
2-3 teaspoons lemon zest

Preheat oven to 300 degrees F. Butter and lightly flour a 10-inch tube pan, and place lemon verbena sprigs to cover the bottom of the pan with the underside of the leaves facing up.

In a large bowl with an electric mixer, cream the butter with the sugar until light and fluffy. Add eggs, one at a time. Beat well, incorporating the extracts.

Sift the flour, salt and baking soda three times. Add alternately with the sour cream to the butter/sugar mixture, stirring constantly. Add lemon zest last.

Spoon batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until a wooden pick inserted into the middle of the cake tests clean