Lemon Balm Cake Ingredients
24 lemon balm leaves
6 extra large eggs
4 extra large egg yolks
2 cups granulated sugar
2 1/2 cups unbleached white flour
1/2 teaspoon salt
16 tablespoons unsalted butter, melted
Zest from 1 lemon Instructions
Heat oven to 375 degrees F and generously butter and lightly flour a 13
x 9-inch baking pan.
Arrange part of the lemon balm leaves in the bottom of
the baking pan, reserving the remaining leaves for the cake.
Combine eggs, yolks and sugar in the bowl of an electric mixer and beat
until pale yellow and very thick.
Sift the flour with the salt three times.
Slowly fold the flour into the egg mixture, a third at a time.
Carefully fold the melted butter into the batter in thirds.
Fold in the lemon zest and reserved lemon balm leaves.
Bake the cake in the center of the oven until the top is a pale golden brown
and a cake tester comes out clean, about 35 to 40 minutes. Do not over-bake.
Cool the cake completely before removing from the pan.
Sprinkle the inverted cake lightly with vanilla sugar.
Serve plain or with whipped cream if desired.
Garnish with lemon balm and lemon slices.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Sheet and Layer Cake Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.