Lemon Balm Cake
After a recent trip to the Ozark Folk Center to learn about herb uses and their history I was inspired to make this cake flavored was lemon balm.
InstructionsPreheat your oven to 375 degrees F. Butter and flour an 8" square cake pan and set aside.
In a large bowl beat the eggs and 1 yolk until well combined. Now add the sugar to the eggs, just a little at a time, and beat until light light and fluffy. Beat in lemon rind.
Sift the flour with the salt 3 times. Now gently fold this into the egg mixture, 1/3 at a time. Add the melted butter, 1/3 at a time.
Scatter your lemon balm leaves on the bottom of the prepared pan and then carefully spoon batter over the leaves. Spread the batter into an even layer. Bake the cake for about 18-20 minutes. If a toothpick inserted in the center comes out clean, it is done.
Allow the cake to cool for about 10 minutes then invert it on a wire rack so that when you serve the pieces the lemon balm is visible.
I like to top this dessert with a dollop of mint whip cream or lemon curd and fresh berries.
Time to prepare: 45 minutes.