Lemon-Mint Cake with Lemon Syrup

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: More For Less

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
50 min
Level:
Easy
Yield:
8 servings

Times:

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

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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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Comments & Reviews

recipe Lemon-Mint Cake with Lemon Syrup
null null, null 02-02-2010
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The best cake ever!
Rated: 5 stars out of 5

,
recipe Lemon-Mint Cake with Lemon Syrup
Margarette DUBLIN, CA 01-28-2010
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The best Lemon Cake ever!
Rated: 5 stars out of 5

Another blue ribbon recipe. Since my hubby is into lemony-cakes..I made this for his birthday, he absolutely LOVED it and so... did I!!!!! This is definitely a keeper & will be making it again, It was delish..delish..delish...Thanks Giada! Read more
recipe Lemon-Mint Cake with Lemon Syrup
Stacy Riverhead, NY 01-25-2010
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Great treat for the diet
Rated: 5 stars out of 5

I made this today but I didn't have any mint or lemons. Instead I used a large naval orange. I used half for the simple... syrup and the other half for the cake. It was awesome. I will definately use the lemons and mint in the summer. A definate keeper.Read more
recipe Lemon-Mint Cake with Lemon Syrup
Melinda Santa Rosa, CA 01-22-2010
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Fresh and yummy!
Rated: 4 stars out of 5

I actually really liked this cake. It was pretty dense but very flavorful! I didn't make it with the simple syrup. Instead, I... found a lemon whipped cream recipe and served it with that instead. This will be a great cake to serve in the summer when we can use the fresh mint and lemons from our garden. Read more
recipe Lemon-Mint Cake with Lemon Syrup
ashlie folsom, CA 01-22-2010
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soooo good! and dairy free!!
Rated: 5 stars out of 5

this recipe was so good and easy. i even left out the mint since i didn't have it on hand. it was still great. and i love it... because it has no dairy in it. it is hard to find recipes with out dairy that are actually good. the sauce was what really made it good, so don't do it with out it. Very Good!!Read more
recipe Lemon-Mint Cake with Lemon Syrup
Jaren ocracoke, NC 01-19-2010
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Mmmm...
Rated: 5 stars out of 5

So good! This cake is moist and delicious! Everyone loved it. This recipe is a big time keeper! The amount of syrup you... make in this recipe is enoughfor the cake but on the show Giada has a pitcher of it. She mentions that she makes a big batch every week. I bet it is good in iced tea and cocktails.. Will be trying that too!! Read more