Lemon-Mint Cake with Lemon Syrup

Posted by Vanessa in Cooking, May 6, 2011

Citrus in cakes is just plain good.  This Pink Grapefruit Cake was divine, and I enjoyed every slice I had of this confection featuring fresh lemons and mint.  It is amazing what the zest and juice of just one piece of citrus can do for a whole cake.  Don’t get me wrong, I like a great slice of chocolate cake as much as the next guy, but for spring, this Lemon-Mint Cake topped with a simple syrup seems just about perfect.  And although I had to buy this mint at the store, I have high hopes of getting my herb garden planted this weekend and won’t soon forget this lovely cake when my mint plants are {hopefully} flourishing this summer.

Lemon and Mint Cake with Lemon Syrup

recipe from Giada De Laurentiis
  • Prep Time: 15 minutes.
  • Cook Time: 45 minutes.
  • Ready in 60 Minutes.
  • Makes: 8 Servings
  • 3 eggs, separated, at room temperature
  • 1 cup sugar, divided
  • 1/4 cup vegetable oil
  • 1/8 teaspoon salt
  • 8 mint sprigs, leaves chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • fresh mint leaves, chopped
  • Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
  • For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
  • In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time, beating after each addition. Beat in the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined.
  • Using a rubber spatula, fold in half of the egg white mixture into the oil mixture. Carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
  • For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Stir in the chopped mint leaves right before serving.
  • To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

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