Lemon Pound Cake With Mint Berries and Cream |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
1/4 cup sugar |
1/4 cup loosely packed mint leaf |
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 fresh lemon rind |
2 tablespoons fresh lemon juice |
1 (12 ounce) jar lemon curd |
1 quart fresh strawberries, sliced |
fresh mint sprig |
Directions:
1. Process sugar and mint leaves in a processor until blended Beat softened 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.
2. Add eggs, 1 at a time, beating just until the yellow disappears.
3. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour.
4. Beat at low speed just until blended after each addition.
5. Stir in lemon rind and lemon juice.
6. Pour batter into a 8 1/2 x 4 1/2-inch greased and floured loaf pan.
7. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean.
8. Cool in pan on wire rack 10 minutes.
9. Remove pound cake from pan, and cool on wire rack.
10. Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tbsp mint mixture at medium speed with electric mixer until stiff peaks form.
11. Fold in lemon curd.
12. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
13. Serve pound cake with lemon cream and strawberries.
14. Garnish, if desired.
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