Lemon Balm Bundt Cake or Lemon Balm Cupcakes

Craving a dessert that combines the sweetness of cake with a hint of herbal zest? Our Lemon Balm Bundt Cake is the perfect treat! This moist, flavorful cake has a delicate herbal citrus flavor that’s hard to resist. Fair warning: you might need a few friends to help you eat it all!

Ingredients

Makes 8 servings

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup fresh lemon balm leaves, finely chopped
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk, at room temperature
• Confectioners sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease and flour a 6-cup bundt pan. If you prefer cupcakes, you can use standard, jumbo, or mini muffin pans depending on your desired size.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, cream together the butter, chopped lemon balm, and sugar until the mixture is light and fluffy.
5. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before adding the next.
6. Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts. Mix on low speed until just combined—be careful not to over-mix.
7. Pour the batter evenly into the prepared pan.
8. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, reduce the baking time by 5-10%.
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Once cool, dust the top with confectioners sugar if desired, and garnish with fresh lemon balm leaves for an extra touch.

Looking for more delightful desserts? Try our Cilantro Coconut Cupcakes for a tropical twist, or check out our other recipe blogs here!