Everybody loves lemon cake and when you have lemon balm available, well there’s no better time to make it! but you can replace the herbs with lemon thyme or if not available, then just lemon syrup is fine.
Serves 10/12/30prep.plus 1hour baking/easy
cake
200g butter, room temperature
200g caster sugar
100g self raising flour
100g ground almonds
3 eggs, beaten
rind of 1 lemon
lemon balm syrup
2 tablesp. sugar
handful lemon balm, finely chopped
juice & rind of 1 lemon
set oven 180c gas 4
line a 1kg loaf tin with non stick baking paper
To make the cake, in an electric mixer beat the butter & sugar till white & creamy, add in half the flour & ground almonds, mix well together, then add in
the eggs and remaining flour, ground almond and lemon zest, spoon the mixture into the prepared tin and bake for 45-500 mins or until a skewer inserted
in the centre comes out clean, cool in the tin, meanwhile make the syrup,
put the sugar, lemon balm, juice & rind into a small pan, heat gently till
the sugar dissolves, simmer for a few minutes, then remove the cake from the tin
and drizzle with the syrup.
