Lemon Balm Cake with Lemon Sauce

Dana Ramsey

By
@DRamsey

I love herbs and lemon balm is one of my favorites and I'm always trying to incorporate fresh herbs into my cooking and baking. I created this cake for a family gathering we had with some of our boys and their wives. It was a huge hit with all and the cake was gone in no time!


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Rating:

Comments:

Serves:

8

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 c
sugar
1 stick
unsalted butter
1
egg
1 c
sour cream
1/2 tsp
baking soda
1 c
all purpose flour
2 tsp
lemon balm chopped fine
1
lemon, juice only half and use all the rind of the lemon (see note)

LEMON SAUCE

butter the size of a large egg (2 tbsp give or take)
1 c
sugar
1
egg, well beaten
1/4 tsp
nutmeg
1
lemon, juice and rind
1 c
boiling water

Directions Step-By-Step

1
Cream together the sugar and butter and then add the egg until blended and creamy.
2
Next add the sour cream and baking soda.
3
Fold the flour into the creamy mixture. Gently fold in the lemon balm and add the juice of 1 lemon and the rind. Mix and pour into a greased and floured small Bundt pan or a 8 x 8 pan.
4
Bake in an oven preheated to 350° for 45 to 50 minutes until toothpick inserted comes out clean.

Notes: I grated the rind off the lemon first before cutting it in half to juice it. Also, baking time may vary from one oven to the next. Just keep checking it.
5
Lemon Sauce Directions: Cream the butter and sugar until well mixed, add the egg, nutmeg and the juice and rind of the lemon. Beat several minutes and place in a saucepan. Add boiling water and bring sauce just to a boil over low heat. Do not boil!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American