Lemon Balm Cake
Delight your taste buds with this fragrant and refreshing Lemon Balm Cake, a perfect balance of herbal and citrusy flavors that will captivate your senses. Made with fresh lemon balm leaves, zesty lemon juice, and a hint of lemon zest, this cake offers a unique twist on classic lemon desserts, bringing a subtle, aromatic herbal undertone to every bite. The rich, buttery base is perfectly complemented by the tangy brightness of citrus, creating a moist, tender crumb that's as visually appealing as it is delicious. Quick and easy to prepare in just 20 minutes of prep time, this 9-inch cake bakes beautifully in under an hour, serving as the ultimate centerpiece for afternoon tea, casual get-togethers, or even a garden party. Serve it dusted with powdered sugar and a sprig of fresh lemon balm for a charming finishing touch that’s sure to impress. Perfect for lemon lovers and those looking to infuse their desserts with a touch of nature, this Lemon Balm Cake is a must-try recipe that combines simplicity, elegance, and unforgettable flavor.
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Ingredients
- 1 cup (packed) fresh lemon balm leaves
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2
Rinse the lemon balm leaves thoroughly, pat them dry, and finely chop them. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 4
Add the eggs one at a time, beating well after each addition, until fully incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the milk. Start and end with the dry ingredients.
Step 7
Mix in the chopped lemon balm, fresh lemon juice, and lemon zest until evenly distributed throughout the batter.
Step 8
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 10
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Optional: Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
Step 12
Slice and serve the lemon balm cake at room temperature with a cup of tea or a scoop of whipped cream if desired.
Nutrition Facts
| Serving size | (1298.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3351.9 |
| Total Fat 120.0g | 0% |
| Saturated Fat 64.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 828.0mg | 0% |
| Sodium 2455.6mg | 0% |
| Total Carbohydrate 536.0g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 325.7g | |
| Protein 59.9g | 0% |
| Vitamin D 203.5IU | 0% |
| Calcium 880.0mg | 0% |
| Iron 43.5mg | 0% |
| Potassium 1957.7mg | 0% |
Source of Calories