Refreshing fresh mint and tangy lemon all whisked together in a fluffy cake batter. The Lemon Mint Cake is a perfect summer cake with delicate crumbs. It’s an effortless one bowl cake that I love to bake with Avyan.
Lemon Mint Cake was my first blog post!
Way back in 2011 when I had started my blog with the name ‘sunshine and smile’, this Lemon Mint Cake was my very first post. It had one really bad photo taken with phone, but the recipe was solid.
Since then this cake has been baked and loved by a lot of my friends. And after so many years, I just felt the need to republish it with better photos, content and a video.
Lemon cake is a perfect summertime cake, but when you add fresh mint, the cake gets uplifted with refreshing flavor. The crumbs are delicate, and the cake doesn’t taste overly sweet.
Two key flavors in this Lemon Mint Cake
Fresh Lemon – We add the zest and the juice
Keep in mind when you are zesting the lemon, to go easy on it. You want to zest just the yellow part and not the white area below that.
You can use store bought bottle concentrated lemon juice too but for a true reviving taste, you got to use the fresh ones only.
Fresh Mint – about 10 to 12 big leaves. You cannot replace fresh mint with dried mint in this recipe. Dried mint has a very strong flavor, which I don’t think goes well with this cake.
I personally like to keep the cake plain and simple. But you can definitely turn it into a layered cake with a lemon cream frosting or prepare lemon mint sugar syrup and drizzle on top.
Ever since Avyan made a solo video in my channel, he has been asking for something similar. So, I let him have fun prepping the cake batter. His fav part was obviously sifting the dry ingredients.
You can bake this cake in a round cake pan too. Here is the loaf pan I used.
This is not a fancy cake! Lemon Mint Cake is a one bowl cake. It’s quick and so easy that even if you don’t bake a cake, you can easily pull this off.
Here are more cake recipes!
Lemon Mint Cake
- 3 eggs
- 1 cup white granulated sugar
- ¾ cup vegetable oil
- Zest and juice of 1 lemon
- 10 to 12 fresh mint leaves
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Preheat the oven to 350 F
- In a mixing bowl, crack the eggs and pour the sugar. Whisk to combine.
- Pour the oil and whisk again to combine everything.
- To the bowl add the lemon zest, juice and finely chopped mint leaves. Whisk to mix.
- To the sifter add the flour, baking powder and baking soda along with the salt. Sift the dry ingredients to the wet ingredients.
- Fold everything to form a smooth fluffy batter.
- Grease a baking loaf pan with oil, pour the batter and bake for 40 to 45 minutes. Depending on the oven the baking time might differ.Keep an eye after 35 minutes. If the cake colors changes and it looks set, poke a toothpick or a knife in the center. If it comes out clean, it’s ready.
- Let the cake cook down completely, before you garnish and slice it.
I will try this as soon as the one I am eating right now is over 🙂 My rush is due to the reason that I have a single stem of mint growing with more than the number of leaves needed for this cake. It will be my first harvest of mint from our backyard.
I have a question about the lemon. How large should it be? How many tabsp of juice is needed?
Love your blog. Keep cooking and writing.
Best wishes always,
Hi Kankana, love the look of your blog. Surely technical support is much needed. And just like you, my husband also dislikes chocolate cake, so let me give this one a try.
Hey!!! Tried this cake...was juz perfect. The cake was really really soft. I suggest everyone to try it.