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Lemon-Mint Cake with Lemon Syrup Recipe

Lemon-Mint Cake with Lemon Syrup

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: More For Less

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (97)

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Average Rating:

Total Reviews: 97

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  • on May 22, 2012

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    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!

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  • on May 13, 2012

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    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!

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  • on April 30, 2012

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    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.

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  • on April 03, 2012

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    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.

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  • on March 01, 2012

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    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!

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  • on February 23, 2012

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    I just finished making this cake. Although the texture was wonderful, a little crisp on the outside and a smooth texture on the inside, I felt that it tasted too much like eggs. I did fold in a little of the whipped eggs at first to get it started then gradually added in small amounts to incorporate all to keep it light. Maybe I try one less egg yolk next time.

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  • on February 09, 2012

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    Very nice, although mine did not form a crust on top as depicted in the photo. I added water and lemon juice to taste to the syrup, which was too sweet with the ratios given and cut down slightly on the sugar in the batter. The batter before folding in the egg whites is indeed very thick.

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  • on November 23, 2011

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    This was the best cake I have ever made. It was very light and it has a lot of lemon flavor which is good!

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  • on November 02, 2011

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    Sale exactamente igual al de ella! : The cake results exactly as the picture!

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  • on October 25, 2011

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    I love love love lemons, and now that I am pregnant I love even more lemons. I also love the taste of mint. hence I loved the cake. However, I have two issues, which is why I only gave it 4 stars. First it is waaaaaaaaaaaaaay too sweet. but this is an easy change, instead of one cup of sugar in the batter I only added 1/2 cup. if you make the syrup (and you definitely should it is plenty of sugar!
    Second, and for that one I will need some advice. I have a hard time folding the whites with the, yes, very thick batter. any suggestion? my cake never looked as good as giada's and I consider myself a decent baker...HELP.

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