Lemon-Mint Pound Cake with Strawberries Recipe
Lemon-Mint Pound Cake with Strawberries Recipe photo by Taste of Home

Lemon-Mint Pound Cake with Strawberries Recipe

Publisher Photo
Lemon and mint are two ingredients that shout summer to me. This twist on strawberry shortcake comes together like a charm and is great when you want to impress. —Nichole Jones, Pleasant Grove, Utah
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1/4 cup sugar
  • 1/4 cup loosely packed fresh mint leaves
  • 3/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar, divided
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 2-1/4 cups heavy whipping cream, divided
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1 jar (10 ounces) lemon curd
  • 1 quart fresh strawberries, sliced

Nutritional Facts

1 slice with 1/3 cup lemon cream and 3 tablespoons strawberries equals 542 calories, 31 g fat (18 g saturated fat), 162 mg cholesterol, 134 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and peel.
  3. Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
  5. In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream. Yield: 12 servings.
Originally published as Lemon-Mint Pound Cake with Strawberries in Country Woman June/July 2009, p37

Nutritional Facts

1 slice with 1/3 cup lemon cream and 3 tablespoons strawberries equals 542 calories, 31 g fat (18 g saturated fat), 162 mg cholesterol, 134 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon-Mint Pound Cake with Strawberries

AVERAGE RATING
   (3)
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5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jun. 9, 2010

Lemon mint pound cake with strawberries is a family favourite in our home. We make it for special occasions and we will definitely be keeping this recipe.

MY REVIEW
Reviewed Jun. 1, 2010

Made this tonight, very good! I used the lemon curd as more of a spread rather than mixing it in with the whipped cream. It was very pretty and tasty.

MY REVIEW
Reviewed May. 30, 2010

With the exception of a few items, most ingrediens may be found in your pantry already. If recipe is followed correctly, it's a "piece of cake!"

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