Lemon Balm Cake with Candied Flower Syrup
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!
Servings Prep Time
8slices 10 minutes
Cook Time
20minutes
Servings Prep Time
8slices 10 minutes
Cook Time
20minutes
Ingredients
Cake
Candied Flower Syrup
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.