Lemon-Mint Cake with Lemon Syrup

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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!

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This was so moist, very good!!

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I wonder if the recipe has a typo. I watched this show and she had a whole pitcher of the Lemon Syrup. It was light colored with the lemon zest floating in it. My syrup was dark yellow and the next day thickened to a jelly consistency in the fridge. Most simple syrups are 1 cup water to 1 cup sugar. Does anyone have a comment? However the Cake was FABULOUS! Not too sweet but nice and lemony and it had good texture. The mint was negligible so I will increase it next time.

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The consisitency of this cake almost reminds me of angel food cake, but this is so much better! It's great with the lemon simple syrup topped with fresh strawberries and raspberries. Definitely a keeper!

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This cake is wonderful! I just melted when the sweet flavors hit my palate. I will be maing this cake more often. To Leslie from Mill Valley, CA, per Giada's show, you can use the warm simple syrup on ice cream.

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This cake was absolutely amazing. It was so simple to make and delicious! I did not make the lemon syrup and instead combined the remaining lemon w/powdered sugar to create a light glaze. We enjoyed the glaze but still loved the cake without it! I watched Giada make this when it aired on TV and the egg white and sugar looked as though it only took a few minutes to make. However, mine was in the stand mixer for about 5-7 minutes. So be patient and don't think you messed up if you are not getting the stiff peaks. It takes time! My husband does not really like lemon flavored desserts but when he had this he loved it! Definetely keeping this recipe. Going to try it with orange next time and will use melted chocolate as a topping.

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I've made this cake twice within the last week! The flavor is delicious! It's light and airy like an angel food cake and I love the combination of lemon and mint. The mint is not overpowering, but adds so much to the cake. My husband loves it and I will continue to make this over and over again. Thanks for a fantastic and easy recipe!!

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The cake turned out really moist with that little bit of crackly crust that Giada talked about. I also used the mint from my herb garden. I wasn't quite sure how much 8 sprigs would yield but I used 2 tbl. of it finely chopped. There didn't seem to be enough in the cake but the cake was great nevertheless. Next time I make it I'll try using a little more. I baked mine in an 8" square silicone pan and it was done in 28 minutes. The only complaint I have is that the syrup could have been a little thicker, maybe using 1/3-1/2 cup of sugar rather than ony 1/4 cup.

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This was a light, moist and flavorful cake with a burst of freshness from the mint and lemon. (I was thrilled to use both the lemon and mint from my garden.
A definite family pleaser!
Any ideas of how else to use the lemon simple syrup besides tea?

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Not only was this very easy to make, but this cake is so delicious, and a pleasure to make! I can't wait to share it with family and friends.