Lemon Pound Cake with Mint Berries and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Process sugar and mint leaves in a food processor until blended.
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.
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.
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.
5. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
6. Serve pound cake with lemon cream and strawberries. Garnish, if desired.
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