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Lemon Balm Loaf Cake

1/2 cup butter or margarine
1/4 cup lemon balm leaves, chopped
1 cup sugar
2 large eggs
1/4 tsp salt
1 tsp. baking soda
1/2 cup milk
1 1/2 cups sifted flour
1/4 cup chopped walnuts or pecans
Grated rind of one lemon

1/2 cup sugar
2 tbsp. chopped lemon balm leaves
Juice of one lemon
1 tbsp. lemon zest


   Heat oven to 350 degrees. Grease and flour 1 loaf pan.
 Cream butter or margarine with lemon balm in food processor or mixer; add sugar, eggs and milk, blending well, then remaining ingredients until incorporated.
 Pour batter into prepared pan and bake 35-40 minutes, until toothpick inserted in center comes out clean.
 Remove from oven and immediately pour glaze over hot cake while it is still in the pan. Let set at least 1 hour before removing from pan.
 Serve when cooled or wrap in foil to ripen overnight.
 This freezes extremely well.
 Serves 12.

- From the kitchen of Jackie Steen

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