Often, this cake was doused in syrup as you see in the original recipe. Traditionally scented with plenty of lemon zest, I thought that adding lemon verbena leaves would make my cake more fragrant and interesting. Apparently, it seems that it does, at least this is what Costas and I thought after tasting the first new version.
Keep in mind that this is not a light, airy cake, but has a somewhat dense texture that we love! I suggest you bake it a day before you serve it, so its flavors have time to develop and deepen.