Lemon-Mint Cake With Lemon Syrup
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Sugar1 cup
Vegetable Oil1 tsp
Salt1 cup
Lemon Juice1 tbsp
Lemon Zest1 cup
All-Purpose Flour1 cup
WaterDirections:
1
Fresh mint sprigs, for garnish Preheat oven to 350 degrees F
2
Butter and flour an 8-inch round cake pan
3
For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks
4
Add 1/2 cup sugar and beat until the mixture holds stiff peaks
5
In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt
6
Add the egg yolks 1 at a time
7
Add the chopped mint, lemon juice and lemon zest
8
Add the flour and mix until just combined
9
Set aside
10
Slowly add 1/2 of the egg white mixture into the oil mixture
11
Using a rubber spatula, carefully fold in the remaining egg white mixture
12
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
13
Transfer the cake to a cutting board and allow to cool before slicing
14
For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat
15
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
16
To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top
17
Drizzle the cake with additional syrup and garnish with a small sprig of mint