My garden is filled with a variety of herbs. Each year I look forward to the annual spring trip to the nursery. I look for different one I’ve never tried before. One year I had five types of thyme. Another was having four types of basil. This year I finally baked with one of my favorite herbs. I couldn’t wait to get my first taste of Lemon Balm Bundt Cake.
I discovered lemon balm about 10 years ago. It was in the assortment of herbs at the nursery. I planted it without the slightest clue of anything about it. After some research, I learned it is used in tea, on salads, and medicinally for calming and upset stomach.
A few notes on lemon balm: Just like the name implies, it has a lemony, citrus flavor. It looks like mint and actually is in the mint family. Be careful when planting it in your garden. Just like mint, it is invasive and can grow like crazy and take over the garden. I recommend planting it in a pot.
Why did I bake with lemon balm? It’s because the theme for this month’s Bundt Bakers is Secret Garden. We were challenged to use herbs and produce in our bundt. I decided on lemon balm since lemon is a mighty popular flavor for cake.
So how does Lemon Balm Bundt Cake taste? It has a delicate and aromatic herbal citrus flavor. The flavor is quite subtle and almost an undertone. The cake itself is moist and has a texture similar to a muffin or quick bread. I topped it simply with a dusting of confectioners sugar.
How about more bundts with garden ingredients? Scroll way down to find a list. Also take a look at my Triple Lemon Bundt Cake and Lemon Lavender Cake for more lemony bundts. Big thanks to Sue of Palatable Pastime for hosting this month and giving us the delightful theme.
Love using herbs? Try this chamomile rinse for your hair.
Lemon Balm Bundt Cake
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon 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 teaspoon vanilla extract
- 1/2 cup buttermilk at room temperature
- Confectioners sugar for dusting
Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
Whisk together flour, baking soda, and salt in a medium bowl.
Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
Add eggs and vanilla, one at a time, beating well after each addition.
Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
Pour batter into prepared pan(s).
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 using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool cake in the pan; 10 minutes for 6-cup or 5 minutes for 3-cup pans. Remove cake from pan(s) and cool completely on a wire rack.
Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.
For more lemony flavor, add the zest of one lemon when creaming the butter, lemon balm, and sugar.
Recipe adapted from Lemon Balm Loaf Cake on the Wake Forest herbfest website.
It’s time to head to the garden or market. Take a look at these bundt cakes made with fresh herbs and produce:
- Almond Lavender Bundt by The Queen of Scones
- Carrot Bundt Cake and Chamomile Orange Icing by Patty’s Cake
- Chocolate and Mint Cake by Baking Yummies
- Elderflower and Lemon Bundt by Jane’s Adventure in Dinner
- Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
- Lavender and Honey Bundt by Living the Gourmet
- Lavender & Lemon Bundt Cake by I Love Bundt Cakes
- Lavender Lemonade Bundt Cake by All That’s Left Are The Crumbs
- Lemon and Roses Bundt Cake by kidsandchic
- Lemon and Rosewater Cake by Palatable Pastime
- Lemon Balm Bundt Cake by Magnolia Days
- Lemon Zucchini Bundt Cake with Sugared Pansies by A Day in the Life on the Farm
- Mojito Bundt Cakes by Sew You Think You Can Cook
- Spiced Zucchini Bundt Cake by Making Miracles
- Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vanilla Rose Bundt with Edible Flowers by Our Good Life
- Yorkshire Parkin Mini Bundt by Food Lust People Love
- Zucchini, Cheddar and Chive Bundt by Cookaholic Wife
What is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. Links for all of our past events and more information about BundtBakers can be found on our homepage.
Sunday 4th of June 2023
Looks yummy and a perfect try for the lemon balm I have growing. Question for ya… I don’t own a Bundt pan so can this be baked in a 13x9 or or other size?
Monday 5th of June 2023
This has a guide to substitutions: https://www.almanac.com/substitutions-baking-pan-sizes
Hope it helps! :)
Friday 27th of May 2022
I have a ton of lemon balm in my garden (planted in a pot, thank goodness). Went looking for a recipe to use it in. Found yours and made it. It was delicious and moist. I made a lemon glaze for the top and loved it! Thanks for recipe.
Wednesday 21st of October 2020
Do you think I could make this with dried lemon balm? Would it work the same way than with fresh?
Wednesday 21st of October 2020
Although the flavor of fresh lemon balm would most likely be the best, I would imagine that dried lemon balm would work fine. The usual ratio for substituting dried herbs is 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs, so since this recipe calls for 1/4 cup (4 tablespoons) of fresh lemon balm, you would substitute 4 teaspoons of dried lemon balm. Hope this helps!
Thursday 23rd of April 2020
It’s great, so light and fluffy! Definitely adding this recipe to my dessert book!
Friday 9th of June 2017
I have an abundance of lemon balm this year, and this recipe was a great way to use some of it. I was surprised at how lemony it came out!
Friday 9th of June 2017
So glad you liked it! Lemon balm is lovely.