When I’m feeling down, I make myself a cup of lemon balm tea. It’s known to be uplifting and indeed it is. But what’s more uplifting than a hot cup of boiled leaves? A cake with lemon balm of course! And topped with a luscious rosewater glaze and a decorative flower crown. Because every cake deserves a crown.
What is Lemon Balm?
Lemon balm is part of the mint family. Melissa I call her from the botanical name Melissa officianales. When foraging for lemon balm, feel the stem to see if it’s square. That’s a sign it’s in the mint family. Serrated heart shaped leaves and the smell will give it away. It’s the most beautiful lemon scent you’ll discover.
Lemon balm is known to relieve stress, anxiety, and generally lift your mood. It’s used in Ayurvedic medicine to calm the nerves and uplift the spirit. It’s also noted that it’s used as a digestive aid. So, in conclusion, just add lemon balm to cake, and it’s good for you. Just kidding. But keep reading so we can bake a cake together.
Let's Get Back to the Bundt
This golden colored cakes has little specs of green from our lemon balm. It’s dense, almost like a pound cake texture. It pairs really well with tea, hence the reason I added it to my vintage tea party menu suggestions. Make sure the butter is fully softened before beginning. I like to leave it out overnight along with the eggs. It’s totally safe.
The Botanical Glaze...
This is my favorite part of the cake. Mixing powdered sugar with rose water is the sweetest and most delicate botanical delight. To make it pink, add some beetroot powder. Alternatively you can add red food dye (very little) but this beetroot is more fun. Drizzle it from the top of the cake until it puddles at the bottom of the cake stand.
Every cake needs a flower crown, am I right? I adore the look of antique hydrangeas. Not for consuming, but for styling. If you’re worried a guest may accidentally bite into one of these, very doubtful, garnish with lemon balm leaves around the base of the cake. Or just put a place card in front of it stating that the hydrangeas are not edible. Anyway..
This lemon balm cake with rosewater glaze is a beautiful addition to a bridal shower, baby shower, or spring get together. Place it on a vintage cake stand, like this jadeite cake stand complements the color of the cake and glaze. Comment below if you tried it! Happy baking!
Lemon Balm Bundt with Rosewater Glaze
This lemon balm bundt cake with rosewater glaze is thick and fluffy with a luscious flavor of lemon and botanical mouthwatering glaze.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Ready in1 hour
- Yield12 slices
For the burger
- 2 1/14 cup flour
- 1.5 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (1 stick)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup fresh lemon balm leaves
- 1 cup powdered sugar
- 1/2 teaspoon rosewater
Preparing the spices
Grease bundt pan and preheat oven to 350 degrees.
Sift all dry ingredients together and chop lemon balm leaves thoroughly.
With an electric mixer beat softened butter with sugar. Add the eggs one at a time.
Alternate adding the flour mixture and milk for about three minutes until well combined.
Bake for 45 minutes until a toothpick comes out clean.