LIME-MINT POUND CAKE WITH STRAWBERRY FILLING
This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 15
Steps:
- Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
- Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 429 calories, Carbohydrate 56.3 g, Cholesterol 137.4 mg, Fat 19.9 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 219.3 mg, Sugar 29.8 g
LEMON MINT POUND CAKE
Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 12
Steps:
- Place sugar and mint in a small food processor; cover and process until blended. Set aside.
- Preheat oven to 325 degrees F.
- In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
- Pour into a greased and floured 9 x 13-inch baking dish. Bake 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.
- 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.
- In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
- Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 61 g, Cholesterol 155.6 mg, Fat 30.7 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 18.6 g, Sodium 137.2 mg, Sugar 50 g
LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)
I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.
Provided by Chris from Kansas
Categories Dessert
Time 55m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
- Pour oil in slowly, beating.
- Stir in lemon extract, gelatin mix and water, beating until well blended.
- Pour into 2 greased 9-by-5 inch loaf pans.
- Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3
LEMON POUND CAKE WITH MINT BERRIES AND CREAM
Make and share this Lemon Pound Cake With Mint Berries and Cream recipe from Food.com.
Provided by MightyStickFigure
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add eggs, 1 at a time, beating just until the 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 a 8 1/2 x 4 1/2-inch greased and floured loaf pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove pound cake from pan, and cool on wire rack.
- 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.
- Fold in lemon curd.
- Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
- Serve pound cake with lemon cream and strawberries.
- Garnish, if desired.
Nutrition Facts : Calories 746, Fat 47.1, SaturatedFat 28.7, Cholesterol 227, Sodium 179.1, Carbohydrate 77.2, Fiber 2.2, Sugar 54.1, Protein 7
LEMON VERBENA POUND CAKE WITH STRAWBERRIES
Steps:
- Make cake:
- Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour.
- In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.
- Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
- Make glaze while cake is cooling:
- In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.
- When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.
- Serve cake at room temperature with strawberries.
STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Grease an 11-inch (25cm) round cake pan and line with parchment paper.
- Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
- In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
- Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
- Pour the batter into the prepared cake pan.
- Preheat the oven to 350˚F (180˚C).
- Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
- Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
- Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
- Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
- Remove the cooled cake from the pan and evenly pour over the glaze.
- Allow the glaze to set before serving.
- Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams
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