This mildly sweet cake tastes of flowers and lemons and sunshine. And when I say it tastes of flowers, I mean that literally. Lemon Balm cake by itself is a light lemony treat, but covering it in syrup made with chamomile flowers really makes it special! This herbal cake is a great way to use the herbs in your garden. Also, Chamomile and Lemon Balm compliment each other beautifully!

I can just imagine eating this cake with tea in a lacey white dress and hat, and feeling very refined.

Lemon Balm Cake with Candied Flower Syrup

Print Recipe

A simple cake, flavored with Lemon Balm. What really makes it special is the candied flower syrup which gives it extra sweetness. It also looks pretty!

• CourseDessert

Servings	Prep Time
8 slices	10 minutes

Cook Time

20 minutes

Servings Prep Time 8 slices 10 minutes

Cook Time 20 minutes

Lemon Balm Cake with Candied Flower Syrup Print Recipe A simple cake, flavored with Lemon Balm. What really makes it special is the candied flower syrup which gives it extra sweetness. It also looks pretty! CourseDessert Servings Prep Time 8 slices 10 minutes Cook Time 20 minutes Servings Prep Time 8 slices 10 minutes Cook Time 20 minutes

Ingredients

Cake

• 1 1/2 Cups Flour white
• 1 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 Cup Butter Room Temperature
• 1/2 Cup Lemon Balm Fresh, finely chopped
• 1 Cup Sugar
• 4 whole Eggs Separated
• 1 tsp Vanilla Extract
• 1/2 Cup Buttermilk

Candied Flower Syrup

• 1 1/2 Cup Water
• 1 Cup Powered Sugar
• 1/4 Cup Chamomile Flowers

Servings: slices

Instructions

1. Preheat over to 350 degrees Fahrenheit. Butter and flour an 8" round cake pan.
2. Cream together butter, lemon balm, and sugar.
3. Separate your eggs. Set aside the whites (preferably in the refrigerator!). Add the egg yokes and vanilla extract to the butter-sugar mixture.
4. Sift together flour, baking soda, and salt. Add to your butter mixture. Then add the buttermilk. You should have a thick batter.
5. Beat your egg whites on high until soft peaks form. Fold into your batter until just combined. Do not over-mix!
6. Bake your cake for approximately 20 minutes. When its done, the top will be a golden brown.
7. While your cake is baking, put water and sugar in a saucepan. Cook over medium heat, until the sugar is dissolved, and the water has partially evaporated.
8. Once your water and sugar are slightly thickened (you want a light syrup), add your chamomile flowers. Stir to cover the flowers in syrup, and allow the syrup to cool.
9. Pour the syrup over the cake once both have cooled. Enjoy!

Recipe Notes

Chamomile flowers give a syrup a lovely flavor, but you can use other edible flowers too! The orange flower in the picture is a Nasturtium. Other edible flowers include violets, and lavender.

The Lemon Balm Cake was inspired by this recipe from Magnolia Days.

Share this Recipe