lemon-mint cake with lemon syrup: fresh, fruity and heavenly..flavors that will definitely flirt with your tastebuds.  i love the dense yet fluffy texture of this cake and its crunchy, meringue-like top.  you won't be able to eat just one piece!

for the cake:

• 3 eggs, separated
• 1 cup of sugar, divided into 1/2 cups
• 1/4 cup of vegetable oil
• 1/8 teaspoon salt
• 2 tablespoons of lemon juice
• leaves of 8 mint sprigs, chopped
• 1 1/2 tablespoons of lemon zest
• 1 cup all-purpose flour
• butter & flour for greasing and dusting the pan

for the syrup

• 1 cup of sugar
• 1/4 cup of lemon juice
• 1/4 cup of water
• 1 1/2 tablespoons of lemon zest

directions

• preheat oven to 350 degrees; butter and flour an 8-inch round cake pan.
• using an electric mixer (like my simply adorbs pink kitchen aid one!) beat the egg whites to soft peaks; add 1/2 cup of sugar and beat until the mixture holds stiff peaks.
• in another bowl, beat the vegetable oil, the leftover 1/2 cup of sugar and salt.  add the egg yolks one at a time, then add the mint, lemon juice and lemon zest.  add the flour and gently mix until combined.  
• slowly add the egg mixture into the oil mixture using a rubber spatula.  spread the batter into the cake pan and bake for 40 to 45 minutes (until a toothpick inserted into the middle of the cake comes out clean).
• for the syrup, combine the sugar, water, lemon juice and zest over medium high heat.  bring the liquid to a boil, reduce the heat and simmer until the sugar has dissolved.  allow the syrup to cool.
• to serve, drizzle the syrup onto sliced pieces of cake and garnish with a small sprig of mint.  serve with a scoop of vanilla ice cream for an added creamy texture.  enjoy!