{"id":355,"date":"2012-02-28T00:00:00","date_gmt":"2012-02-28T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=355"},"modified":"2024-10-22T13:26:44","modified_gmt":"2024-10-22T13:26:44","slug":"2012k102k1lemon-mint-cake-with-lemon-syrup","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2012\/02\/lemon-mint-cake-with-lemon-syrup\/","title":{"rendered":"Lemon-Mint Cake with Lemon Syrup"},"content":{"rendered":"
\n

\"lemon-mint<\/p>\n

I know what you\u2019re thinking.\u00c2\u00a0More lemon?<\/em><\/p>\n

Yes!<\/p>\n

More lemon!<\/p>\n

\"lemon-mint<\/p>\n

I\u2019m not even going to apologize.\u00c2\u00a0Sometimes I\u2019m\u00c2\u00a0a little<\/del><\/span>\u00c2\u00a0extremely obsessed with an ingredient, and right now it\u2019s lemon.<\/p>\n

Breakfast, lunch, or dinner; sweet or savory \u2013 lemon is always welcome at my table.<\/p>\n

We went savory last time, so I figured a lemony dessert was in order.<\/p>\n

<\/span><\/p>\n

\"lemon<\/p>\n

The first time I made this lemon-mint cake was a few years back for a casual family dinner at my mom\u2019s house. My mom, who uses a giant bowl filled with fresh lemons as a dining room table centerpiece, was a huge fan. Perhaps this lemon obsession is genetic\u2026?<\/p>\n

I\u2019m totally open to partaking in a study on the subject \u2013 assuming we\u2019d be consuming copious amounts of lemons.<\/p>\n

\"prep\"<\/p>\n

This time, I had some fresh mint leftover from my recent experiments in cocktail creation with my friend. I had to use it up before going out of town (I can\u2019t bear to waste food), and lemon-mint cake was the first thing I thought of.<\/p>\n

This cake uses one of my absolute favorite baking techniques: egg whites are whipped up and folded into the batter to lighten it. It\u2019s like baking magic. The same eggs that would be added whole to a denser cake become something completely different when used separately.<\/p>\n

\"lemon-mint<\/p>\n

And as if this super light cake wasn\u2019t flavorful enough, it\u2019s served with an intensely lemony syrup that the cake just sucks right up. Lemon fanatics rejoice!<\/p>\n

<\/i> Print<\/a><\/p>\n

Lemon–<\/span>Mint Cake with Lemon Syrup<\/span><\/h2>\n

<\/p>\n

Recipe from Giada De Laurentiis<\/a><\/p>\n

I always put a parchment paper round in the bottom of my cake pans for a little extra clean cake removal insurance. If doing so, grease the pan, add the parchment, then grease the parchment before flouring the pan.<\/p>\n

\n

Serves<\/h3>\n

8<\/p><\/div>\n

Ingredients<\/h3>\n

Cake:<\/h4>\n
    \n
  • butter, for greasing <\/li>\n
  • flour, for dusting <\/li>\n
  • 3 eggs, separated, at room temperature <\/li>\n
  • 1 cup sugar, divided <\/li>\n
  • 1\/4 cup vegetable oil <\/li>\n
  • 1\/8 teaspoon salt <\/li>\n
  • 8 mint sprigs, leaves chopped, plus more for garnish <\/li>\n
  • 2 tablespoons lemon juice <\/li>\n
  • 1 tablespoon lemon zest <\/li>\n
  • 1 cup all-purpose flour<\/li>\n<\/ul>\n

    Syrup:<\/h4>\n
      \n
    • 1 cup sugar <\/li>\n
    • 1\/4 cup water <\/li>\n
    • 1\/4 cup lemon juice <\/li>\n
    • 1 tablespoon lemon zest<\/li>\n<\/ul>\n

      Method<\/h3>\n

      For the cake:<\/h4>\n
        \n
      1. Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.<\/li>\n
      2. 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.<\/li>\n
      3. 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.<\/li>\n
      4. 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 cutting board and allow to cool before slicing.<\/li>\n<\/ol>\n

        For the syrup:<\/h4>\n
          \n
        1. 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, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.<\/li>\n
        2. 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.<\/li>\n<\/ol>\n<\/article>\n

          https:\/\/kitchenetteblog.com\/2012\/02\/lemon-mint-cake-with-lemon-syrup\/<\/h4>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          I know what you\u2019re thinking.\u00c2\u00a0More lemon? Yes! More lemon! I\u2019m not even going to apologize.\u00c2\u00a0Sometimes I\u2019m\u00c2\u00a0a little\u00c2\u00a0extremely obsessed with an ingredient, and right now it\u2019s lemon. Breakfast, lunch, or dinner; sweet or savory \u2013 lemon is always welcome at my table. We went savory last time, so I figured a lemony dessert was in order. […]<\/p>\n","protected":false},"author":1,"featured_media":1275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[350,351,368,347,348],"tags":[56,57,70,142,399,128,132,47,48],"class_list":["post-355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-and-breads-sweet","category-desserts","category-spring","category-vegetarian","category-winter","tag-cakes-breads","tag-desserts","tag-lemon","tag-mint","tag-re","tag-simple-syrup","tag-spring","tag-vegetarian","tag-winter"],"acf":[],"yoast_head":"\nLemon-Mint Cake with Lemon Syrup - Best Recipes Ever<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon-Mint Cake with Lemon Syrup - Best Recipes Ever\" \/>\n<meta property=\"og:description\" content=\"I know what you\u2019re thinking.\u00c2\u00a0More lemon? Yes! More lemon! I\u2019m not even going to apologize.\u00c2\u00a0Sometimes I\u2019m\u00c2\u00a0a little\u00c2\u00a0extremely obsessed with an ingredient, and right now it\u2019s lemon. Breakfast, lunch, or dinner; sweet or savory \u2013 lemon is always welcome at my table. We went savory last time, so I figured a lemony dessert was in order. 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