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 (16)

RECIPE
COMMENTS & REVIEWS(16)

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
Gem Los Angeles, CA 10-26-2009
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The Best Lemon Cake!
Rated: 5 stars out of 5

If you're still reading this may I just say to get your baking on right away! This cake is yummyyyyyyyyyyyy!!! I made this 2... weeks in a row and the hubby and I fight over the last slice.Read more
recipe Lemon-Mint Cake with Lemon Syrup
Mary Wilmington, DE 10-24-2009
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Good but could use some adjustments...
Rated: 2 stars out of 5

The consistency was really great - light, crispy on the outside, and the syrup ended up being really good although a little... sweet I also think it could have used a little more water or something. I don't know if they meant whole "sprigs" of mint. I used small sprigs and my cake ended up tasting like I was chewing on grass so I can't imagine what eight regular sized sprigs would yield. It was incredibly overwhelming to the point of being inedible and we ended up throwing it out after just a few bites. Maybe eight leaves would be better? Read more
recipe Lemon-Mint Cake with Lemon Syrup
Beth Mocksville, NC 10-12-2009
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Easy and wonderful!
Rated: 5 stars out of 5

I'm a texture person, and I was fearful that the syrup under and over the cake would make it soggy (like strawberry... shortcake) but it didn't have that effect at all! I was so pleasantly surprised by the whole thing. It was easy to prepare, I didn't have to buy a thing to make it, it looked beautiful on the plate, and the guests I served it too loved it as much as I did. To Lois in Fl. - my guess is that Giada doubled or tripled the recipe for the amount you saw in that glass pitcher, because just as you, I ended up with a fairly small amount (which was also not light yellow, but not dark either). And mine thickened the next day as well, but I just warmed it a tad in the microwave and got the same consistency back as when it was fresh. And to anyone else thinking about making it, don't skip the lemon syrup - it is a MUST for this cake.Read more
recipe Lemon-Mint Cake with Lemon Syrup
Maritza Mission, TX 10-08-2009
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Loved it
Rated: 5 stars out of 5

I have never made a cake from scratch...and this recipe was great. For those who love lemon-flavored cakes this is a keeper.... The sweetness of the syrup was sweet...but I in particular love sweet. Definitely will make it again. Read more
recipe Lemon-Mint Cake with Lemon Syrup
Liz Greenwich, CT 10-03-2009
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lemony goodness
Rated: 5 stars out of 5

This cake is so yummy-light, fluffy, lemony, and the flecks of mint are a great touch. My syrup turned out pretty thick,... although still good. Maybe a little more water would help? Will definitely make this again!Read more
recipe Lemon-Mint Cake with Lemon Syrup
Carolyn Augusta, GA 10-03-2009
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Very good and moist
Rated: 5 stars out of 5

This was so moist, very good!!