Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • 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.