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 BREAD

Steps:

• In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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.

LEMON WOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.