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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Photo: Lemon-Mint Cake with Lemon Syrup Recipe

















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By lambertlex_10098481
Lexington, KY
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.
By eperry731_12110899
Buffalo, 72
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!
By aykaytee
Metairie, LA
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.
Read all 104 reviews