Lemon and Mint Cake

When I initially heard of this cake, I was taken aback. I had never heard of mint cake before. But the floral flavors of the lemon and mint combine beautifully. Bake this cake with the last sprigs of mint growing in your garden and relish in the final flavors of summer’s last days.

INGREDIENTS


1 ½ cups unsalted butter, room temperature

1 cup light brown sugar

4 large eggs, room temperature

1 ½ cups Sonora flour

60 grams raw almonds

2 teaspoons baking powder

1 teaspoon Kosher salt

½ cup milk

Grated zest of two large, ripe lemons

1 cup of fresh mint leaves, very finely chopped

2 cups confectioners sugar

METHOD

  1. Preheat the oven to 375 F. Butter the bottom of a 9-inch springform cake pan and line the bottom with a circle of parchment paper.

  2. Using your stand mixer, cream 1 cup of butter, and brown sugar together until light and fluffy. Add eggs one at a time, beating completely after each addition.

  3. In a separate large bowl, combine flours, baking powder, and salt. 

  4. Add flour mixture and milk to the butter in small increments. Stir in lemon and mint leaves.

  5. Pour batter into the prepared baking pan and bake for 45-60 minutes until a knife inserted into the center comes out completely clean. Allow to cool completely. While cooling, prepare your icing.

  6. In a clean stand mixer, beat the remaining butter until creamed. Slowly add your confectioners sugar. Once combined, continue to beat on medium speed until light and fluffy. Add 2-3 tablespoons of lemon juice from your zested lemons to icing and incorporate by beating mixture for an additional minute.

  7. Spread the icing over all the surface of the cake, and garnish with some whole mint leaves.