Whole Wheat Lemon Balm Pound Cake

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!

3 thoughts on “Whole Wheat Lemon Balm Pound Cake”

  1. This sounds delicious, I’m going to have to give it a try. I was thinking of growing lemongrass in some pots on a windowsill when we’re in the new place, would that work in place of lemon balm? I’ve never had/tried balm and haven’t seen any around the flea markets here to pick up to grow, I don’t believe.

    • Wookiewifey,

      Lemon balm is super easy to grow from seed. It’s like mint- grows like crazy- though it’s not as invasive as mint is. I don’t know about subbing lemongrass. I’d like to grow lemongrass, too, but as of right now I have no experience with it. Let me know if you try it, though!

  2. Thank you Kendra!! I’ve been wondering how to use my lemon balm. It grows and multiplies but I wasn’t sure what to do with it. I’ve used it in salads sometimes, but I knew there must be other used for it. For the longest time I didn’t know what to do with my sage either. You might enjoy reading my post Brown Butter Sage, Adding a Touch of Gourmet


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