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Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
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Whisk together flour, baking soda, and salt in a medium bowl.
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Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
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Add eggs and vanilla, one at a time, beating well after each addition.
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Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
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Pour batter into prepared pan(s).
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If using one 6-cup pan, bake for 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
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If using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
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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.
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Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.