Lemon-Mint Pound Cake with Strawberries |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Lemon and mint are two ingredients that shout summer to me. This twist on strawberry shortcake comes together like a charm and is great when you want to impress. Ingredients:
1/4 cup sugar |
1/4 cup loosely packed fresh mint leaves |
3/4 cup butter, softened |
2-1/2 cups confectioners' sugar, divided |
3 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
2-1/4 cups heavy whipping cream, divided |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
1 jar (10 ounces) lemon curd |
1 quart fresh strawberries, sliced |
Directions:
1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and peel.
3. Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° 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.
4. 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.
5. In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream. Yield: 12 servings.
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