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Lemon-Mint Pound Cake with Strawberries

Total Time

Prep: 45 min. Bake: 1 hour + cooling

Makes

12 servings

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

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 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 2-1/4 cups heavy whipping cream, divided
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1 jar (10 ounces) lemon curd
  • 1 quart fresh strawberries, sliced

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 zest.
  3. Pour into a greased and floured 8x4-in. loaf pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. 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.

Nutrition Facts

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

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