Lemon Balm Cake with Lemon Sauce
By
Dana Ramsey
@DRamsey
1
Ingredients
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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)
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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
- Cream together the sugar and butter and then add the egg until blended and creamy.
- Next add the sour cream and baking soda.
- 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.
- 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. - 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!