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Lemon-Mint Cake with Lemon Syrup Recipe

Lemon-Mint Cake with Lemon Syrup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 11-20 of 102

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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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  • on October 12, 2011

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    A couple of words to describe this recipe, Lovely and Elegant....My husband and I enjoyed it a lot this evening! Thanks Giada!

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  • on October 05, 2011

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    As a lover of all things lemon, I was excited to try this recipe. And I was so happy with the results. The cake is so moist and flavorful. I just loved it, and I didn't even use the syrup on it. This will definitely be a go to recipe for me when I'm craving a lemony dessert.

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  • on September 29, 2011

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    Yum! Fantastic, light and deliciously sweet. I baked it according to all of Giada's directions and it came out perfect. It baked in 40 minutes. For those who said the cake was hard, they might have over mixed it when they combined the oil and egg white mixture - just a suggestion. Definitely will be a staple as my husband loved it as well as my daughter. Thank you Giada

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  • on September 25, 2011

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    Great recipe; cake light and moist. The lemon and mint flavors are perfect together. Simple syrup very good.

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  • on September 23, 2011

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    I love Giada! But, the cake was too sweet for me. also as many people have already mentioned the batter was too thick. Sugar syrup was nice!

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