Lemon Balm Cake With Lemon Sauce Recipes
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!
Provided by Dana Ramsey
Categories Cakes
Time 1h20m
Number Of Ingredients 15
Steps:
- 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!
LEMON BALM CAKE
An old Finnish recipe that produces a delicate, slightly crumbly cake with a lovely, mild lemon flavour. This is the original recipe - I sometimes add 1/2 ts of lemon extract and 1 ts of vanilla for deeper flavour.
Provided by stormylee
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add lemon juice, stir to combine.
- In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
- Add chopped lemon balm, stir to combine.
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
- Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.
Nutrition Facts : Calories 329.4, Fat 18.6, SaturatedFat 11.2, Cholesterol 115, Sodium 178.6, Carbohydrate 37.8, Fiber 0.9, Sugar 21.4, Protein 4.1
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