Lemon Pound Cake With Mint Berries And Cream

Name: Lemon Pound Cake With Mint Berries And Cream
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 mint leaves; 3/4 cup butter, softened; 3 cups powdered sugar, divided; 3 large eggs; 1 1/2 cups all-purpose flour; 2 1/2 cups whipping cream, divided; 2 teaspoons grated lemon rind; 2 tablespoons fresh lemon juice; 1 (12-ounce) jar lemon curd; 1 quart fresh strawberries, sliced $; Garnish: fresh mint sprigs

Servings: persons

1/4 cup sugar $
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced $
Garnish: fresh mint sprigs

1
Process sugar and mint leaves in a food processor until blended.
2
Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loaf pan.
3
Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
4
Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
5
Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
6
Serve pound cake with lemon cream and strawberries. Garnish, if desired.

1504

kcal

Calories

Fat

148

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup sugar $, 1/4 cup loosely packed mint leaves, 3/4 cup butter, softened, 3 cups powdered sugar, divided, and more.

Yes, Lemon Pound Cake With Mint Berries And Cream 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!