Lemon Pound Cake With Mint Berries And Cream Recipes

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POUND CAKE WITH LEMON CREAM



Pound Cake with Lemon Cream image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 slices prepared pound cake
1 cup light whipped topping
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Mint sprigs, optional

Steps:

  • Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

LEMON POUND CAKE WITH MINT BERRIES AND CREAM



LEMON POUND CAKE WITH MINT BERRIES AND CREAM image

Categories     Cake     Berry

Yield 8 people

Number Of Ingredients 12

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

Steps:

  • Process sugar and mint leaves in a food processor until blended. 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. 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. 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. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries. Serve pound cake with lemon cream and strawberries. Garnish, if desired.

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON MINT POUND CAKE



Lemon Mint Pound Cake image

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

1 ½ cups Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch)
¼ cup sugar
¼ cup loosely packed fresh mint leaves
¾ cup butter, softened
2 ½ cups confectioners' sugar, divided
3 large eggs eggs
2 ¼ cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 (10 ounce) jar lemon curd*
1 quart fresh strawberries, sliced
2 cups blueberries

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

FRUIT-TOPPED LEMON POUND CAKE



Fruit-Topped Lemon Pound Cake image

Filled with fresh strawberries and nectarines, this summery pound cake gets a sweet-tart finish with lemon curd and whipping cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 12

Number Of Ingredients 16

1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup lemon curd (from 10-oz jar)
1 cup granulated sugar
3/4 cup butter, softened
2 teaspoons grated lemon peel
1/2 teaspoon vanilla or almond extract
3 eggs
1/2 cup milk
4 cups sliced fresh strawberries (about 1 1/2 lb)
3 nectarines, thinly sliced
1/4 cup granulated sugar
Reserved lemon curd
2 cups whipping cream
1/4 cup powdered sugar

Steps:

  • Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • Spoon 1/3 cup lemon curd into small microwavable bowl. Microwave on High 10 to 15 seconds or just until softened. Measure 1 teaspoon into large bowl; reserve remaining lemon curd. In same large bowl, beat 1 cup granulated sugar, butter, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan.
  • Bake 50 to 60 minutes, or until toothpick inserted in center crack comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • Meanwhile, in large bowl, mix strawberries, nectarines and 1/4 cup granulated sugar; set aside. Refrigerate, if desired.
  • In small microwavable bowl, microwave lemon curd on High 10 to 15 seconds to soften; let cool 5 minutes. Place in large bowl. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold whipped cream mixture into lemon curd until thoroughly blended. Cover and refrigerate until serving.
  • Cut cake into 24 slices. For each serving, place 1 slice of cake on dessert plate; spoon about 1/4 cup fruit and 2 heaping tablespoons topping over slice. Top with second slice of cake, 1/4 cup fruit and 2 heaping tablespoons topping.

Nutrition Facts : Calories 490, Carbohydrate 52 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 37 g, TransFat 1 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM



Lemon Pound Cake with Berries and Whipped Cream image

Provided by Michael Shrader

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Fourth of July     Blackberry     Strawberry     Lemon     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream

Steps:

  • Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
  • Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
  • Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

BLUEBERRY-LEMON POUND CAKE



Blueberry-Lemon Pound Cake image

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Provided by LDYBRD

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

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