Lemon-Mint Cake with Lemon Syrup – made with eggs, sugar, flour, mint, vegetable oil, lemon juice, and lemon zest for a refreshing and tangy dessert.
The very first time I baked this Lemon-Mint Cake, I remember the kitchen filling up with the most delightful citrusy aroma, like a burst of sunshine in the house. It was a casual family dinner at my mom’s place, and I thought this bright, zesty cake with a touch of mint would be the perfect ending to the evening. My mom, by the way, is the queen of lemons—her dining table centerpiece is literally a giant bowl overflowing with fresh lemons. She loved the cake so much, I think I might have inherited my lemon obsession from her. Over time, this cake has become my go-to for celebrations, potlucks, or honestly, just because I’m in the mood for something light and citrusy. Plus, that lemon syrup? Pure heaven. No regrets, just lemon love!
Why You’ll Love This Lemon-Mint Cake
This cake is truly special in so many ways:
– It’s incredibly light and airy, thanks to the whipped egg whites folded into the batter. If you think all cakes are dense, think again.
– The combination of tangy lemon and refreshing mint is like the dessert version of a summer breeze. It’s different, unexpected, and oh-so-delicious.
– The lemon syrup takes things to another level—not only does it make the cake extra moist, but it also adds an intense citrusy punch in every bite.
Honestly, if you’re a lemon lover (or even if you’re not), this cake will make your taste buds sing.
Ingredient Notes
This Lemon-Mint Cake is packed with simple ingredients that come together beautifully. Let’s chat about the key players:
- Eggs: You’ll need to separate these, as the whipped whites are crucial for the light, airy texture of the cake.
- Sugar: Used in both the cake and the syrup for the perfect balance of sweetness and tanginess.
- Mint: Fresh mint leaves add a unique, herbal freshness that pairs perfectly with the lemon. Pro tip: Chop them finely to distribute the flavor uniformly.
- Lemon Juice and Zest: The real stars of this recipe! Use fresh lemons for the best flavor and that irresistible fragrance.
- All-Purpose Flour: The foundation of the cake, keeping things simple yet effective.
- Vegetable Oil: Keeps the cake tender and moist without any overpowering flavor.
How To Make This Lemon-Mint Cake
Follow this simple step-by-step process to create your lemony masterpiece:
- Step 1: Preheat the oven to 350°F and prepare your cake pan. Grease it with butter, dust with flour, and add a parchment round for easy release.
- Step 2: Whip the egg whites in a large bowl until soft peaks form, then slowly add sugar and beat until you get gloriously stiff peaks. Set aside.
- Step 3: In another bowl, mix the vegetable oil, remaining sugar, and salt. Add the egg yolks one at a time, followed by the mint, lemon juice, and lemon zest. Stir until combined.
- Step 4: Add the flour to the wet ingredients and mix gently. Fold in your whipped egg whites—first a small portion to loosen the batter, then the rest, folding carefully to retain the airiness.
- Step 5: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean. Let it cool completely before slicing.
- Step 6: For the syrup, combine sugar, water, lemon juice, and zest in a saucepan. Simmer until the sugar dissolves, then cool. Drizzle generously over the cake before serving!
Storage Options
This Lemon-Mint Cake stores beautifully! Wrap leftovers tightly in plastic wrap or place them in an airtight container and store in the fridge for up to five days. For longer storage, the cake can be frozen for up to two months—just wrap it well in plastic wrap and foil. When you’re ready to enjoy, thaw the cake in the fridge and reheat individual slices in the microwave for just a few seconds if you want them warm. Don’t forget to drizzle on extra syrup before serving!
Variations and Substitutions
Here are a few fun ways to put a twist on this lemony delight:
- Orange-Mint Cake: Swap out the lemon juice and zest for orange juice and zest for a sweeter, milder citrus flavor.
- Lime-Mojito Cake: Use lime juice and zest, and add a splash of rum for a boozy twist reminiscent of a mojito.
- Glazed Version: Instead of the syrup, make a simple powdered sugar glaze with lemon juice for a more classic finish.
What to Serve with This Lemon-Mint Cake
This cake shines on its own, but if you want to take it up a notch:
- Whipped Cream: Light and fluffy, it complements the airy cake perfectly without overpowering it.
- Vanilla Ice Cream: The creaminess of the ice cream contrasts beautifully with the tangy lemon flavor.
- Fresh Berries: A handful of berries like raspberries or blueberries adds a pop of color and extra freshness.
FAQ
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked a day in advance. Just drizzle the syrup right before serving to keep the cake moist and flavorful.
Q: Can I use dried mint instead of fresh?
A: Fresh mint is best for this recipe because it provides a brighter flavor, but in a pinch, you can use dried mint—just cut the amount in half.
Q: Is this cake suitable for a gluten-free diet?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend, and it will work just as well!
Lemon-Mint Cake with Lemon Syrup
Ingredients
Cake
- butter for greasing
- flour for dusting
- 3 eggs separated, at room temperature
- 1 cup (200 g) sugar divided
- 1/4 cup (60 ml) vegetable oil
- 1/8 teaspoon (0.5 g) salt
- 8 sprigs mint leaves chopped, plus more for garnish
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (1 tbsp) lemon zest
- 1 cup (125 g) all-purpose flour
Syrup
- 1 cup (200 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (1 tbsp) lemon zest
Equipment
- 8-inch round cake pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Saucepan
Instructions
- Preheat oven to 350°F (175°C). Butter and flour an 8-inch round cake pan.
- 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 one at a time. Add chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
- Slowly add half 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 in the center comes out clean. Allow to cool before slicing.
- For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce heat, and simmer until the sugar has dissolved, about 5 minutes. Remove from heat and allow the syrup to cool, about 20 minutes.
- To serve, spoon some of the syrup onto each plate or shallow bowl and lay a slice of cake on top. Drizzle with additional syrup and garnish with a small sprig of mint.
