LEMON BALM CAKE

Steps:

• Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice, stir to combine.
• In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
• Add chopped lemon balm, stir to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
• 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.