1 Box White Cake Mix
3 Eggs
1 Stick of Butter (half cup)
Juice from 1/2 Lemon
1 Cup Lemon Balm Tea
1 Cup Lemon Balm leaves, plus a few more for garnish
Food Processor
Place the wet ingredients and the lemon balm leaves in your food processor. Process until the leaves are chopped very finely. Add cake mix and process until mixed well. (There will be little green flecks in the batter.)
I use a “bundt” tube pan for this recipe. Bake for about 40 minutes. (Ovens vary.) Let cool completely. Glaze with Stone Cottage Lemon Balm Glaze (below) and garnish with lemon balm leaves. Beautiful and delicious!
Stone Cottage Lemon Balm Glaze
1/4 Cup Butter
Juice from 1/2 Lemon
2 1/2 Cups Powdered Sugar
2 – 4 Tablespoons Lemon Balm Tea
Melt butter in small sauce pan. Add fresh lemon juice and powdered sugar. Stir well. Add Lemon Balm Tea to get the consistency of a thick syrup. Drizzle over cooled cake while the glaze is hot. As the glaze cools, I like to drizzle again so it stays more on top of the cake.
