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!
