While we were visiting a local "living history" farm, I noticed some mint growing in a bed around one of the outbuildings. I picked it, smelled it, and realized it was lemon mint. I gave it to my daughter, who is turning 6 in November, and she was very taken with it. She said, "Can we use this in my birthday cake?" (A foodie in training.)
First of all, I don't know whether this herb's flavor carries over successfully into cooking, or whether using standard mint plus lemon would be more successful. Second, I don't know whether it will be possible to get any of this at that time of year. Finally, I don't know how I would infuse the flavor into a cake without having a green cake.
It seems like it would be easy to infuse an ice cream/gelato base with lemon mint, but I don't know if the technique would carry over to a cake recipe, i.e. infusing whatever liquid was called for in a cake with the herb. I suppose I could experiment now, and freeze whatever infusion worked for use in November.
I welcome your thoughts and input. Thank you!