Lemon Pound Cake with Mint Berries & Cream

Lemon Pound Cake with Mint Berries & Cream
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1/4 cup sugar
  2. 1/4 cup loosely packed mint leaves
  3. 3/4 cup butter, softened
  4. 3 cups powdered sugar, divided
  5. 3 large eggs
  6. 1 1/2 cups all-purpose flour
  7. 2 1/2 cups whipping cream, divided
  8. 2 teaspoons grated lemon rind
  9. 2 tablespoons fresh lemon juice
  10. 1 (12-ounce) jar lemon curd
  11. 1 quart fresh strawberries, sliced
  12. Garnish: fresh mint sprigs
Instructions
  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 loaf pan.
  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.
For Topping
  1. 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.
  2. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
  3. Serve pound cake with lemon cream and strawberries. Garnish, if desired.
Manassero Farms https://www.manasserofarms.com/