Lemon & Mint Loaf

Summer is in full swing, and there’s no better way to celebrate than with a cake that captures the essence of the season—bright, refreshing, and irresistibly light. My Lemon & Mint Loaf is the perfect blend of zesty citrus and garden-fresh herbs, making it a standout in any spring or summer dessert lineup.

Whether you're hosting a garden party, looking for a unique dessert, or just craving a new flavour profile, this cake deserves a spot on your table.

Why you’ll love this Lemon & Mint Cake

This isn’t just another lemon cake. The addition of fresh mint elevates the flavour profile, adding a cool, aromatic depth that pairs beautifully with the lemon’s tangy brightness. Here’s why this bake is a must-try:

• Bright & refreshing: Perfect for warm weather, the citrus and mint combination is cooling, light, and uplifting.

• Beautifully moist texture: Thanks to the syrup, the cake is incredibly tender and moist without being overly rich.

• Naturally aromatic: Using fresh mint leaves infuses the cake with a subtle herbal note—no extracts or artificial flavoring needed.

• Visually stunning: Garnish with candied lemon slices or fresh mint sprigs for a dessert that’s as pretty as it is delicious.

Tips & Tricks for the perfect bake

• Zest first, juice second: Always zest your lemons before juicing to get the most aromatic oils from the skin.

• Use fresh mint only: Dried mint lacks the fresh, cooling effect we want in this cake. Use spearmint or garden mint for best results.

• Don’t over-mix the batter: Mix until just combined to avoid a tough cake texture.

• Add syrup while hot: Adding the lemony-mint syrup while the cake is still warm allows it to seep into the sponge more readily.

• Cool before glazing: Let the cake cool completely before adding a glaze to avoid it melting off.

Lemon & Mint Cake

This Lemon & Mint Cake is a standout from the typical spring or summertime desserts. It’s easy enough for weekday baking but elegant enough for a weekend celebration. As part of my Bakes in Bloom series, it showcases how simple ingredients from your garden—or your local market—can create truly memorable bakes.

Give it a try, and let your kitchen bloom with citrus and herbaceous magic!

Serves 8

For the cake

• 250g caster sugar

• 200g unsalted butter, plus extra to grease your tin

• 15g fresh mint leaves, finely chopped, plus extra to decorate

• Grated zest of 2 lemons

• 3 free-range eggs

• 1tsp vanilla bean paste

• 270g plain flour

• 1.5tsp baking powder

• 2tbsp milk

For the syrup

• 100g caster sugar

• Juice of 4 lemons

• 1 sprig of mint, leaves picked

For the glaze

• 100g icing sugar, sifted

• Juice of 1 lemon

Method

1. Preheat your oven to 180C/160C fan/350F. Grease a 2lb loaf tin with butter and line with parchment paper.

2. Beat the butter and sugar in a large bowl using an electric whisk until light, pale and creamy. Add the chopped mint and mix again to bring out the oils from your herb.

3. Beat in the eggs, one by one, then stir in the vanilla essence. The mixture may look a little curdled. If this is the case, add a tablespoon of the flour to bring it together.

4. In a separate bowl, combine the flour and baking powder, then stir this into the cake mix until you have a smooth batter. If using a stand mixer, mix on a low speed and be careful not to over-beat.

5. Finally, add in the milk and mix until combined.

6. Pour the mixture into your prepared tin and bake for 50-60 minutes, until it’s a light golden brown in colour and the cake is shrinking away from the sides of the tin. At this point, put some aluminium foil over the top of your cake and put back into the over for another 10-15 minutes until a skewer inserted into the centre of your cake comes out clean.

7. While the cake is cooking, make your syrup by adding the caster sugar, lemon juice and mint leaves to a saucepan. Heat gently until the sugar has dissolved, simmer for 1-2 minutes then remove from the heat and set aside.

8. Remove the tin from the oven and prick the top generously all over with a skewer or cocktail stick. Liberally pour the prepared syrup over the cake and leave to cool for 10-15 minutes.

9. Make your glaze by sifting the icing sugar into a bowl, then adding the lemon juice. Mix until you have a smooth, thick but pourable consistency. Add more juice if needed to thin it out a little more.

10. Remove your cake from the tin and place onto a plate or board. Pour over the glaze, letting it drip down the sides, and leave to set before topping with small mint leaves and slicing.