Lemon Pound Cake with Mint Berries and Cream

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe from


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

Preparation

Process sugar and mint leaves in a food processor until blended.

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 loafpan.

Bake at 350° 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.

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.

Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.

Serve pound cake with lemon cream and strawberries. Garnish, if desired.

Note:

August 1999