Lemon-Mint Cake with Lemon Syrup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The worst cake I've ever made - embarrassed as I took it as dessert to someone's house & it was inedible by all. I followed the recipe exactly, the batter was extremely thick. I baked the cake for 35 mins - but it came out rock hard, dry & almost burnt on top. Not impressed with this one Giada... On the plus side, the syrup was nice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is wonderfully amazing, I would make this over and over. It is perfectly light and crispy crust with an light cake. Very easy to make and can serve it so many ways. Love it!