When Life Gives You Lemons...Make Lemon Mint Cake

Friends, it's high time for a lemon recipe, isn't it? It's been far too long. Truth be told, it's been far too long since I've baked! We've been working diligently here in the studio on freshening up our website (launching soon!) and this lemony goodness was a good excuse to take a break, open some wine, and sit on the patio with friends. It's a great summer treat because it has an angel food cake-like texture and the lemon syrup gives a nice zing. It received thumbs up all around.

3 eggs, separated, at room temperature

1 cup sugar, divided

1/4 cup vegetable oil

1/8 teaspoon salt

8 mint sprigs, leaves chopped

2 tablespoons lemon juice

1 tablespoon lemon zest

1 cup all-purpose flour

1 cup sugar

1/4 cup water

1/4 cup lemon juice

1 tablespoon lemon zest

Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

For the cake: 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 cutting board and 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 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.

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

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