Sweets, cakeJulius Ramirezcake, bundt, lemon, mint

Lemon Mint Bundt Cake

Sweets, cakeJulius Ramirezcake, bundt, lemon, mint
Lemon Mint Bundt Cake

Like a lot of recipes on here, I’ve wanted to experiment with something traditional and add a little sum sum. This is my Lemon Mint Bundt Cake. There’s a ton of lemon in this recipe including lots of lemon zest (I may have went overboard), and lemon juice. I incorporated mint by steeping it into both the lemon syrup that soaks into the cake, right before the mint/lemon icing. I usually don’t like mint things, so this was a risk, but the combination of the citrus, moist cake, and the subtle hint of mint just makes you smile just a little bigger than normal.

I am not an expert or seasoned baker by any means, but I encourage you all to try out new flavors and combinations — you never know what kind of cool and tasty creations you’ll come up with!

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What you need:

Cake

  • 3 cups flour

  • 2 teaspoons baking powder

  • 2 sticks unsalted butter

  • 2 cups granulated sugar

  • 1 teaspoon kosher salts

  • 3 large eggs (room temp)

  • 2.5 tablespoons lemon zest

  • 1/4 cup + 1 tablespoon lemon juice

  • 2 teaspoons vanilla extract

  • 1 cup whole milk

Lemon Mint syrup

  • 1/2 cup sugar

  • 1/4 cup lemon juice

  • Fresh mint leaves

Lemon icing

  • 2 cups powdered sugar

  • 1/4 cup lemon juice

  • 1 lemon - zested

The Deets:

  • Preheat the oven to 350 F 

  • Make the cake: In a medium bowl, whisk together the flour, salt, and baking powder

  • In a large bowl, cream the butter and sugar in an electric mixer until it’s fluffy (approx. 3-4mins). Add eggs one at a time and make sure it’s incorporated before adding the next one. Add the lemon zest, lemon juice, and vanilla and beat to combine. 

  • Add half of the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula to make sure any flour spots are incorporated. 

  • Grease a 10-in bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles. 

  • Bake for 50mins until a toothpick inserted in the center comes out clean. 

Lemon Mint syrup

  • Heat a small pot on low. 

  • Place sugar, lemon juice, and 4-5 mint leaves. 

  • Continue to stir until the sugar is completely dissolved. Be careful not to burn sugar. 

  • Let cool and set aside. 

Lemon icing

  • Mix powdered sugar into a medium bowl. Add lemon juice and whisk until smooth. 

  • After the cake is done baking, let it cool int he pan for 15mins, then invert onto a wire rack.

  • Use a skewer or fork to poke holes all over the top and sides of the cake. 

  • Brush the cake with the lemon syrup. 

  • Cool completely for at least 1hr.  

  • Pour the icing over the top of the cake. 

  • Let it drop down the sides. Grate lemon zest over the icing. 

  • Glaze will dry in approx. 30mins. 

  • Enjoy!