Lemon Lemon Balm Cake

  • 4 whole eggs
  • 1/2 cup of oil
  • 2 untreated lemons
  • 10 leaves of lemon balm
  • A pinch of salt
  • One cup of powdered sugar
  • A bag of yeast
  • One packet of vanilla sugar
  • One cup of flour
  • One cup of powdered sugar for the glaze
  1. Wash 1 lemon, remove the zest with a grater and extract the juice from the 2 lemons.
  2. In a saucepan, warm the lemon juice with the chopped lemon balm leaves and vanilla sugar without bringing to a boil. Remove from heat and let infuse for 15 minutes then strain to remove chopped leaves.
  3. Put flour, sugar, salt, yeast and lemon zest in a bowl. Stir to combine.
  4. Make a well and add the whole eggs, half of the flavored lemon juice and oil.
  5. Mix to obtain a homogeneous paste.
  6. Pour the dough into a buttered pan and bake at 180°C for about 25 minutes.
  7. While baking, mix powdered sugar with remaining lemon juice flavored with lemon balm in a bowl. The mixture should be thick, barely liquid to make a nice glaze.
  8. When cake is baked, remove from pan. Pour glaze evenly over the still warm cake and spread carefully.

Let cool completely before serving.

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