Lemon Balm Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• 1. Cream together the sugar and butter and then add the egg until blended and creamy.
• 2. Next add the sour cream and baking soda.
• 3. Fold the flour into the creamy mixture. Gently fold in the lemon balm and add the juice of 1 lemon and the rind. Mix and pour into a greased and floured small Bundt pan or a 8 x 8 pan.
• 4. Bake in an oven preheated to 350° for 45 to 50 minutes until toothpick inserted comes out clean. Notes: I grated the rind off the lemon first before cutting it in half to juice it. Also, baking time may vary from one oven to the next. Just keep checking it.
• 5. Lemon Sauce Directions: Cream the butter and sugar until well mixed, add the egg, nutmeg and the juice and rind of the lemon. Beat several minutes and place in a saucepan. Add boiling water and bring sauce just to a boil over low heat. Do not boil!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• 1. In a small bowl combine the first 3 ingredients and press into a pie pan, set aside.
• 2. In a large bowl, I used my stand-up mixer, beat the cream cheese, sugar and sour cream until nice and smooth. Add the eggs and beat on low speed just until combined then add the vanilla, lemon balm, and the juice and rind of 1 lemon.
• 3. Bake at 350° for 35 to 40 minutes or until the center is almost set. Cool on a wire rack. Top with fresh strawberries and lemon sauce. See the attached recipe for my lemon sauce recipe. Enjoy!
• 4. Link to Lemon Sauce Recipe: https://www.justapinch.com/recipes/dessert/dessert-cake/lemon-balm-cake-with-lemon-sauce.html

Steps:

• Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
• In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
• With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
• Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
• Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

Steps:

• Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice, stir to combine.
• In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
• Add chopped lemon balm, stir to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
• Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
• While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
• Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.