Best Lemon Mint Pound Cake With Strawberries Recipes

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LIME-MINT POUND CAKE WITH STRAWBERRY FILLING



Lime-Mint Pound Cake with Strawberry Filling image

This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h25m

Yield 12

Number Of Ingredients 15

2 ½ cups frozen strawberries
4 ½ teaspoons white sugar
1 ½ teaspoons freshly squeezed lime juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
1 cup whole-milk plain Greek yogurt, at room temperature
⅓ cup finely chopped fresh mint leaves

Steps:

  • Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.
  • Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
  • Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
  • Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 429 calories, Carbohydrate 56.3 g, Cholesterol 137.4 mg, Fat 19.9 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 219.3 mg, Sugar 29.8 g

LEMON MINT POUND CAKE



Lemon Mint Pound Cake image

Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 12

1 ½ cups Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch)
¼ cup sugar
¼ cup loosely packed fresh mint leaves
¾ cup butter, softened
2 ½ cups confectioners' sugar, divided
3 large eggs eggs
2 ¼ 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

Steps:

  • Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  • Preheat oven to 325 degrees F.
  • 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.
  • 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.
  • 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 and blueberries with remaining mint mixture and confectioners sugar.
  • 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.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 61 g, Cholesterol 155.6 mg, Fat 30.7 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 18.6 g, Sodium 137.2 mg, Sugar 50 g

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)



Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

Steps:

  • In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
  • Pour oil in slowly, beating.
  • Stir in lemon extract, gelatin mix and water, beating until well blended.
  • Pour into 2 greased 9-by-5 inch loaf pans.
  • Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

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