Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
8 servings

How to Make It

Step 1

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

Step 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 loafpan.

Step 3

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.

Step 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.

Step 5

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

Step 6

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

Ratings & Reviews

ButtonsH's Review

July 04, 2014
This is a fabulous summer dessert. The mint in the cake batter and in the whipping cream along with lemon curd gives it extra flavor. I followed the cake recipe exactly and it came out perfect. The 2 cups of whipping cream is a lot so would cut down on that amount to have with the cake but other than that Perfecto - def. a keeper for a summer dessert.

Deberry's Review

May 30, 2014

sheraphics's Review

April 21, 2014
A twist to whipped cream, with the lemon curd.

Jngrisso's Review

June 05, 2013

LindaThiel's Review

August 06, 2011
Wow! What a hit. This was also my first pound cake and it was so light and the lemon and mint went wonderful together. I thought the cream was a little too sweet and might omit the sugar or only use half of the lemon curd. Personal taste because everyone loved it.

themarme's Review

February 17, 2010
I made this for Easter dessert last year and it was a big hit. It was easy to make and tasted absolutely delicious. I had never made a pound cake until this one. It would be great for a fancy dinner or a simple company dessert.