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
  • 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)

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

How to Make Lemon Balm Cake with Lemon Sauce


  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!

Printable Recipe Card

About Lemon Balm Cake with Lemon Sauce

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

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