lemon balm cake
Lemon Balm Cake 24 lemon balm leaves 6 extra large eggs 4 extra large egg yolks 2 cups granulated sugar 2 1/2 cups unbleached white flour 1/2 teaspoon salt 16 tablespoons unsalted ...
Ingredients
- 24lemon balm leaves
- 6extra large eggs
- 4extra large egg yolks
- 2cupgranulated sugar
- 21/2 cups unbleached white flour
- 1/2teaspoonsalt
- 16tablespoonunsalted butter, melted
Directions
- 1
Lemon Balm Cake 24 lemon balm leaves 6 extra large eggs 4 extra large egg yolks 2 cups granulated sugar 2 1/2 cups unbleached white flour 1/
- 2
Arrange part of the lemon balm leaves in the bottom of the baking pan, reserving the remaining leaves for the cake
- 3
Combine eggs, yolks and sugar in the bowl of an electric mixer and beat until pale yellow and very thick
- 4
Sift the flour with the salt three times
- 5
Slowly fold the flour into the egg mixture, a third at a time
- 6
Carefully fold the melted butter into the batter in thirds
- 7
Fold in the lemon zest and reserved lemon balm leaves
- 8
Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes