In an effort to find as many ways as I possibly can to use my lemon balm plants, I’ve been making this awesome lemon balm pound cake.
Here’s my adaptation of the original, old-fashioned Finnish recipe… it’s buttery and dense, and oh-so-delicious! We’ve enjoyed it with coffee at breakfast time, and as a sweet after-dinner dessert.
- 1 1/4 c. butter, softened
- 1 c. sugar
- 4 eggs
- 1 1/2 Tbsp lemon juice
- 1/2 c. flour (You can use all purpose flour for this recipe. I use hard white wheat.)
- 1/2 c. cornstarch
- 1 tsp baking powder
- 1/2 c. fresh lemon balm, chopped; scant (I use a food processor to chop finely)
Grease and flour a bundt pan. Cream the butter and the sugar together, until fluffy. Beat the eggs in well, one at a time. Mix in the lemon juice.
In another bowl, combine the flour, cornstarch and baking powder. Sift this mixture into the batter and stir to combine.
Add the chopped lemon balm and mix well.
Pour batter (it’ll be thick) into the prepared pan, and bake at 325* for an hour, or until a toothpick inserted comes out clean.
Do you have a recipe for baking with lemon balm? If you’ve got some growing, I urge you to give this cake a try!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.