Lemon-Mint Cake with Lemon Syrup

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
20 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Butter, for greasing
  • Flour, for dusting
  • Cake:
  • 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
  • Syrup:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
Directions
  • Fresh mint sprigs, for garnish

  • Preheat oven to 350 degrees F. Butter and flour 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. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.

  • Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, 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.

  • 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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    This recipe is featured in:

    Mother's Day