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Lemon Balm Bundt Cake is moist with a delicate herbal citrus flavor. Best made when you have some helpers to assist with eating. 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. Heat oven to 350°F.
  2. Lightly grease and flour one 6-cup bundt pan. If you’re making lemon balm cupcakes, you can use standard, jumbo, or mini muffin pans based on how large you want the final cupcakes to be.
  3. Whisk together flour, baking soda, and salt in a medium bowl.
  4. Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
  5. Add eggs and vanilla, one at a time, beating well after each addition.
  6. Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
  7. Pour batter into prepared pan.
  8. 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 you’re making lemon balm cupcakes, reduce the time by about 5% to 10% of 40 minutes.
  9. Cool the cake in the pan for about 10 minutes. Remove cake from pan and cool completely on a wire rack.
  10. Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.

You might want to try our Cilantro Coconut Cupcakes too. And then zest it up with some citrus flavors that you can find in our Hint of Citrus Bottle Kit.

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