Lime Mint Pound Cake With Strawberry Filling Recipes

STRAWBERRY-LIME LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray two 8- or 9-inch round cake pans with baking spray with flour.
• Make cake batter as directed on box--except stir lime peel into batter. Pour batter into pans. Bake and cool as directed on box for 8- or 9-inch rounds.
• Reserve 3 whole strawberries for garnish. Cut remaining strawberries into thin slices. Finely chop enough of the sliced strawberries to equal 1/2 cup.
• In medium bowl, beat butter with electric mixer on low speed about 30 seconds to soften, then beat on high speed until fluffy. Add chopped strawberries and powdered sugar; beat on low speed until sugar has been incorporated. Increase speed to medium; beat until frosting is fluffy. Divide frosting into fourths.
• With long, sharp knife, split each cooled cake layer horizontally in half. Place 1 layer, cut side up, on serving plate. Spread with one-fourth of the frosting; top with half of the sliced strawberries. Add second layer, cut side down. Spread with one-fourth of the frosting. Add third layer, cut side up. Spread with one-fourth of the frosting; top with remaining sliced strawberries. Add remaining cake layer, cut side down. Frost top of cake with remaining frosting.
• In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Frost side of cake with whipped cream. Refrigerate at least 1 hour before serving. Garnish top of cake with whole strawberries just before serving. Store covered in refrigerator.

KEY LIME POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lime zest, vanilla and lime juice. Add flour alternately with milk, beating well after each addition. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING

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.

ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT

Steps:

• Remove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.
• Hollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.
• Pick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.
• Fill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.
• To the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.
• Chill cake for 4 hours before serving.

LEMON-LIME POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 12 cup bundt pan with nonstick spray.
• Whisk flour and salt in bowl to blend.
• Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
• Gradually beat in sugar until fluffy.
• Add eggs 1 at a time until until combined.
• Add in 1 teaspoon each of lemon and lime peels.
• Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
• When all combined transfer batter to prepared bundt pan.
• Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
• Cool cake in pan for 5 minutes.
• Turn cake out onto cake rack and cool completely.
• Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
• Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING

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.

CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE

Steps:

• Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.