Lemon Balm Bundt Cake

Lemon Balm Bundt Cake is a moist and flavorful treat with a delicate herbal citrus twist. It’s best enjoyed when shared with friends, so invite some over—you’ll need help finishing it off! You've been warned.

Ingredients

Servings: 8

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup finely chopped fresh lemon balm leaves
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk, at room temperature
• Confectioners' sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease and flour a 6-cup bundt pan.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, cream together the butter, lemon balm, and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
6. Alternately add the flour mixture in three parts and the buttermilk in two parts to the batter, mixing on low speed until just combined. Be careful not to over-mix.
7. Pour the batter into the prepared bundt pan.
8. Bake for 40 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before removing it from the pan to cool completely on a wire rack.
10. Once cooled, dust the top with confectioners' sugar if desired, and garnish with fresh lemon balm leaves for an extra touch.

If you enjoyed this recipe, you might also love our Cilantro Coconut Cupcakes. Make sure to check all our other recipes here.