Preheat oven at 325 degrees
FOR THE CAKE
20 fresh lemon balm (I used fresh lemon balm from the garden)or lemon verbena leaves
1 cup butter (I used dairy free)
2 cups sugar
3 eggs (fresh from my hens)
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (I used dairy free flax milk)
2 tablespoons chopped lemon zest
2 tablespoons fresh lemon juice (I squeezed fresh lemons)
1/2 teaspoons vanilla extract
FOR THE SAUCE
1 cup sugar
1 tablespoon flour
1/4 cup lemon juice ( I squeezed fresh lemons)
20 fresh lemon balm or lemon verbena leaves (I used fresh lemon balm from my garden)
2 tablespoons of butter (I used dairy free)
MAKE THE CAKE
Butter and flour 10 inch pan or bundt pan. I used a standard size stone cake pan. Take lemon leaves and lay them on the bottom of the pan rip side up. Cover the whole bottom.
In a large bowl cream the butter and sugar. Add eggs and keep beating till completely mixed an a little fluffy.
In a separate bowl mix flour, baking soda and salt till completely mixed. Add flour mixture alternately with buttermilk till all mixed completely. Now add lemon zest, lemon juice and vanilla.
Pour batter into cake pan. 60-70 minutes or until you poke it with a fork and it comes out clean. Once done let the cake cool at least 10 minutes before putting it on a cake plate. (or keep it in the pan for easy clean up)
MAKE THE SAUCE
Mix sugar and flour into a small pan off the heat. Stir in 3/4 cup boiling water and mix well. Turn heat up till you get small rolling boil. Add lemon juice, lemon leaves and bring back up to a boil. When it thickens up a bit turn off heat and pull the leaves out and put into the compost. Let cool before using.
Cut the cake into squares and when serving be sure to drip a couple of spoonfuls of sauce and add a fresh lemon leave. Now go enjoy!
NOTE: I used mostly organic ingredients but use what you have or what fits into your lifestyle. Fresher the better though! Get creative and don't be afraid of using different but same ingredients. In our case we are mostly dairy free so I used dairy free butter and milk. To be honest I accidentally forgot to add the milk and didn't notice till I was writing this lol. It still turned out yummy!
This recipe is by Edon Waycott and found in the book COOKING from the GARDEN by The Taunton Press which you can purchase from Amazon (not an affiliate link I make no $$ off anything I share) or be like me and borrow it from your local library for FREE!