Lemon Balm Cake Recipes

LEMON BALM BUNDT CAKE

Steps:

• Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
• Whisk together flour, baking soda, and salt in a medium bowl.
• Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
• Add eggs and vanilla, one at a time, beating well after each addition.
• Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
• Pour batter into prepared pan(s).
• If using one 6-cup pan, bake for 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• If using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Cool cake in the pan; 10 minutes for 6-cup or 5 minutes for 3-cup pans. Remove cake from pan(s) and cool completely on a wire rack.
• Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.

LEMON BALM CAKE

Steps:

• Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice, stir to combine.
• In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
• Add chopped lemon balm, stir to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
• Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.