Lemon Balm Cake with Lemon Sauce

Dana Ramsey


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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35 Min
45 Min


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


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

How to Make Lemon Balm Cake with Lemon Sauce


  • 1Cream together the sugar and butter and then add the egg until blended and creamy.
  • 2Next add the sour cream and baking soda.
  • 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.
  • 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.
  • 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!

Printable Recipe Card

About Lemon Balm Cake with Lemon Sauce

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

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