Lemon-Mint Pound Cake With Strawberries Recipe

Name: Lemon-Mint Pound Cake With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

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 325u00b0 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.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/4 cup sugar, 1/4 cup loosely packed fresh mint leaves, 3/4 cup butter, softened, 2-1/2 cups confectioners' sugar, divided, and more.

Yes, Lemon-Mint Pound Cake With Strawberries 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.

That's it — enjoy your meal!

Lemon-Mint Pound Cake With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions