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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Rinse the lemon balm leaves thoroughly, pat them dry, and finely chop them. Set aside.
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.
Add the eggs one at a time, beating well after each addition, until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the milk. Start and end with the dry ingredients.
Mix in the chopped lemon balm, fresh lemon juice, and lemon zest until evenly distributed throughout the batter.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
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.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
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
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 536.0 g | 195% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 325.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 880 mg | 68% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
