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I have a big handful of lemon balm I rescued from the lawn as
- Thread starter dawnnys
- Start date
cynupstateny
Well-known member
Lemon Balm Tea Cake- This is really light and delicious. I serve it with fruit salad.
Lemon Balm Tea Cake
3/4 cup milk
3-4 tablespoons fresh lemon balm
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs
1 tablespoon grated lemon rind
Place milk in small pan, add the lemon balm, and heat until almost scalded. Remove from heat and leave until cool. Meanwhile mix the flour, baking powder, and salt together in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, continuing beating. Blend in the lemon rind. Strain the lemon balm milk, discard the leaves, and add the milk and the flour mixture alternately to the batter. Mix until just blended. Pour the batter into a greased loaf pan. Bake at 160C for 50 minutes or until a toothpick inserted in the centre comes out clean. Remove from pan onto a wire rack placed over a sheet of waxed paper. Pour lemon glaze over while still hot.
Lemon Glaze
juice of 2 lemons
icing sugar
Put the lemon juice into a bowl and blend in icing sugar until a thick, but pourable, paste forms. Pour over the hot bread.
Whil still warm- place a few leaves on top of the cake
Lemon Balm Tea Cake
3/4 cup milk
3-4 tablespoons fresh lemon balm
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs
1 tablespoon grated lemon rind
Place milk in small pan, add the lemon balm, and heat until almost scalded. Remove from heat and leave until cool. Meanwhile mix the flour, baking powder, and salt together in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, continuing beating. Blend in the lemon rind. Strain the lemon balm milk, discard the leaves, and add the milk and the flour mixture alternately to the batter. Mix until just blended. Pour the batter into a greased loaf pan. Bake at 160C for 50 minutes or until a toothpick inserted in the centre comes out clean. Remove from pan onto a wire rack placed over a sheet of waxed paper. Pour lemon glaze over while still hot.
Lemon Glaze
juice of 2 lemons
icing sugar
Put the lemon juice into a bowl and blend in icing sugar until a thick, but pourable, paste forms. Pour over the hot bread.
Whil still warm- place a few leaves on top of the cake