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Lemon Balm Bundt Cake by Magnolia Days

Lemon Balm Bundt Cake

Lemon Balm Bundt Cake is moist with a delicate herbal citrus flavor. Surprise your friends with this unique cake made with a fresh garden herb.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 servings
Author Renee Dobbs

Ingredients

  • 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

Instructions

  1. Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
  4. Add eggs and vanilla, one at a time, beating well after each addition.
  5. Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
  6. Pour batter into prepared pan(s).
  7. If using one 6-cup pan, bake for 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  8. If using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  9. 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.
  10. Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.

Recipe Notes

For more lemony flavor, add the zest of one lemon when creaming the butter, lemon balm, and sugar.