Lemon Balm Cake

1. 1

   Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.

2. 2

   Cream butter and sugar until light and fluffy.

3. 3

   Add eggs one at a time, beating well after each addition.

4. 4

   Add lemon juice, stir to combine.

5. 5

   In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.

6. 6

   Add chopped lemon balm, stir to combine.

7. 7

   Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.

8. 8

   Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

No additional tips available.