Lemon Pound Cake with Mint Berries and Cream
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
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.
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Deberry's Review
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sheraphics's Review
A twist to whipped cream, with the lemon curd.
Jngrisso's Review
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LindaThiel's Review
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
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.
ButtonsH's Review