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

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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

542 calories: 1 slice, 31g fat (18g saturated fat), 162mg cholesterol, 134mg sodium, 63g carbohydrate (46g sugars, 2g fiber), 5g 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

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

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(3)
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MY REVIEW
tkarinas
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
angelsmg321
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
mepfann
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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