Lemon Mint Cake with Lemon Syrup
I was watching the Food Network a few weeks ago, like I usually do on Sunday mornings, and saw Giada De Laurentis making this Lemon Mint Cake. The crusty outside and soft inside of the cake that she was describing made me instantly look it up online and jot the recipe down to make later. I am so glad I did; it was exactly how she described it, but somehow even better, probably because I was eating it and not watching her it on tv.
Ingredients & Directions:
- 3 Eggs, separated, at room temperature
- 1 C Sugar, divided
- 1/4 C Vegetable Oil
- 1/8 tsp Salt
- 8 Mint Sprigs, leaves chopped
- 2 T Lemon Juice
- 1 T Lemon Zest
- 1 C Flour
- Fresh mint sprigs, for garnish
Preheat oven to 350 degrees. Grease an 8-inch round cake pan (I used cooking spray.)
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 cooling rack and allow to cool before slicing.
Syrup:
- 1 C Sugar
- 1/4 C Water
- 1/4 C Lemon Juice
- 1 T Lemon Zest
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. Optional step: I added some mint at the last minute to the syrup, you can’t do it too early or it will turn brown and look gross. 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.
(Steven)
