lemon balm cake with lemon sauce
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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yield
8 serving(s)
prep time
35 Min
cook time
45 Min
method
Bake
Ingredients For lemon balm cake with lemon sauce
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1 csugar
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1 stickunsalted butter
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1egg
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1 csour cream
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1/2 tspbaking soda
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1 call purpose flour
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2 tsplemon balm chopped fine
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1lemon, juice only half and use all the rind of the lemon (see note)
- LEMON SAUCE
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butter the size of a large egg (2 tbsp give or take)
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1 csugar
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1egg, well beaten
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1/4 tspnutmeg
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1lemon, juice and rind
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1 cboiling water
How To Make lemon balm cake with lemon sauce
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1Cream together the sugar and butter and then add the egg until blended and creamy.
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2Next add the sour cream and baking soda.
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3Fold 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.
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4Bake 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.
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5Lemon 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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