Lemon Balm Cake With Lemon Sauce Recipes

LEMON BALM BUNDT CAKE

Steps:

• Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
• Whisk together flour, baking soda, and salt in a medium bowl.
• Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
• Add eggs and vanilla, one at a time, beating well after each addition.
• Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
• Pour batter into prepared pan(s).
• If using one 6-cup pan, bake for 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• If using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Cool cake in the pan; 10 minutes for 6-cup or 5 minutes for 3-cup pans. Remove cake from pan(s) and cool completely on a wire rack.
• Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.

SPICE CAKE WITH LEMON SAUCE

Steps:

• For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
• Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
• Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
• Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
• Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
• For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
• Serve the cake warm or room temperature with the lemon sauce.

LEMON BALM CAKE WITH LEMON SAUCE

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 BREAD

Steps:

• In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon zest. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean., In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

LEMON BALM CAKE

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.

LEMON BALM JELLY

Steps:

• 1. Bring the water to a boil in a small saucepan and stir in the lemon balm. Remove from the heat, and let the mixture steep for 10 minutes, as if you were making rose-petal tea. Strain the "tea" making sure to squeeze the leaves to get every last drop of flavor out of them.
• 2. Pour in the fresh lemon juice. You should have exactly 3 cups of liquid after the lemon juice is added, if you don't, put in enough water to make 3 cups. Now pour in your pectin and dissolve.
• 3. Over the highest possible heat, bring the mixture to a boil and add the sugar. When the solution returns to a hard rolling boil, time it for 2 minutes, stirring constantly. After 2 full minutes, transfer the jelly to hot, sterilized glasses and seal according to manufacturer's suggestions.
• 4. Boiling Water Bath can for 10 mins

LEMON BALM CHEESE CAKE

Steps:

• 1. In a small bowl combine the first 3 ingredients and press into a pie pan, set aside.
• 2. In a large bowl, I used my stand-up mixer, beat the cream cheese, sugar and sour cream until nice and smooth. Add the eggs and beat on low speed just until combined then add the vanilla, lemon balm, and the juice and rind of 1 lemon.
• 3. Bake at 350° for 35 to 40 minutes or until the center is almost set. Cool on a wire rack. Top with fresh strawberries and lemon sauce. See the attached recipe for my lemon sauce recipe. Enjoy!
• 4. Link to Lemon Sauce Recipe: https://www.justapinch.com/recipes/dessert/dessert-cake/lemon-balm-cake-with-lemon-sauce.html

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.