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Lemon-Mint Cake with Lemon Syrup Recipe

Lemon-Mint Cake with Lemon Syrup

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Average Rating:

Total Reviews: 104

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  • on June 17, 2013

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    Yes, a very good cake. Thanks to the reviews, I am making it correctly. The picture does not show a light and fluffy cake, so I thought I was missing something. I have made this cake twice and wanted it to turn out like it shows on the website. Still a very good cake and easy.

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  • on June 02, 2013

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    This is my absolute favorite dessert! The first time I made it I didn't have fresh mint so I left it out. Now I never use it. Also I usually serve it with homemade whipped cream that I add a little sugar and lemon zest to. Fabulous!

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  • on May 12, 2013

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    Your really can't go wrong with a Giada recipe. I got nervous mixing the batter before I folded in the beaten egg whites... the batter is really thick before you add the egg whites.. keep going and folding and it will all turn out ok! This is a great dessert for people who are not into super sweet desserts. It was light and fresh tasting and a great end to a meal.

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  • on March 25, 2013

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    I absolutely LOVED this cake and I have now made it 5 times!!! Giada is one of my favorites and this recipe is now one of my favorites too!!! thanks Giada :o

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  • on February 10, 2013

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    I love Giada's recipes and this doesn't disappoint! I have Celiac disease and have been gluten free for over 3 years. I didn't know if it would work or not, but the recipe sounded so good I had to try. I substituted the flour for Pamela's Artisan Flour Blend (gluten free product and it still turned out light and yummy. Many times the transition to other products is not successful. So glad I can still enjoy Giada's great creations!!!

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  • on February 08, 2013

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    Very yummy light cake with shell like top. With the leftover simple syrup make a martini with Citron Vodka or regular vodka and the syrup. Rim the glass top edge with the syrup and dip in sugar. Good recipe will make again.

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  • on August 22, 2012

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    This is a light and fluffy dessert and the lemon-mint simple syrup definitely makes the dessert. I made the mistake of not beating the egg whites BEFORE adding the sugar, hence the marshmallow texture instead of the fluffy peaks. But deliciousness nevertheless. I also used some lime juice, lime zest, and orange zest in the cake mixture. Yummy!

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  • on May 22, 2012

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    This cake is light and fluffy! Caution, when beating the egg whites, DO NOT add all of the sugar at once. I did this and the egg whites became more like a liquid marshmallow consistency. I redid the egg whites and gradually added in the sugar and it turned out perfectly fluffy. Then I folded in the egg whites as indicated in the directions. My husband LOVED this cake, not too sweet and moist and light. After reading other posts, I also cut the sugar in half for the simple syrup and it was perfect. Will definitely make this cake again and again!

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  • on May 13, 2012

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    Wonderfully light cake - and the lemon and mint combination is so refreshing! Much better than just a lemon cake. Folding in the egg whites give this a texture sort of like angel food cake. Definitely make the syrup with half the sugar (as another reader suggested. Delicious!

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  • on April 30, 2012

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    Excellent Spring cake. Served 2" squares. Used home grown mint so not sure of recipe's amount, but used leaves from four 3" sprigs. Cooked syrup for 5 min, then removed from heat & added lemon peel. Will certainly be making again to take to garden club.

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