Lemon Mint Pound Cake Recipe

Name: Lemon Mint Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Idahoan(R) Original Mashed Potatoes (must be from the box, not in the pouch); 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; 2 1/4 cups heavy whipping cream, divided; 2 tablespoons lemon juice; 2 teaspoons grated lemon peel; 1 (10 ounce) jar lemon curd*; 1 quart fresh strawberries, sliced; 2 cups blueberries

Servings: persons

1 1/2 cups Idahoan(R) Original Mashed Potatoes (must be from the box, not in the pouch)
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
2 1/4 cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 (10 ounce) jar lemon curd*
1 quart fresh strawberries, sliced
2 cups blueberries

1
Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2
Preheat oven to 325 degrees F.
3
In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
4
Pour into a greased and floured 9 x 13-inch baking dish. Bake 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.
5
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.
6
In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
7
Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

1536

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups Idahoan(R) Original Mashed Potatoes (must be from the box, not in the pouch), 1/4 cup sugar, 1/4 cup loosely packed fresh mint leaves, 3/4 cup butter, softened, and more.

Yes, Lemon Mint Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Mint Pound Cake

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