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Lemon-Mint Pound Cake with Strawberries

 Lemon-Mint Pound Cake with Strawberries
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
12 ServingsPrep: 45 min. Bake: 1 hour + cooling

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

Directions

  • Place sugar and mint in a small food processor; cover and process
  • until blended. Set aside.
  • 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.
  • 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

2 of 2

Lemon-Mint Pound Cake with Strawberries (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • 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.
  • In another bowl, combine strawberries with remaining mint mixture and
  • confectioners' sugar. Slice cake; serve with strawberry mixture and
  • lemon cream. Yield: 12 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.