Lemon Mint Cake
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.
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.