LEMON VERBENA CAKE

1 2/3 cup sugar
1/8 tsp. salt
1 cup butter flavored Crisco
2 drops lemon extract
2 cups Swans Down cake flour
1/4 cup fresh chopped lemon
5 eggs
Verbena leaves or 2 tbsp. crushed dried leaves

Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured. Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.