Best 2 Lemon Mint Pound Cake Recipes

Lemon mint pound cake is a moist and flavorful cake that is perfect for any occasion. It has a light and fluffy texture with a hint of citrus and a refreshing mint flavor. This cake is easy to make and can be enjoyed by people of all ages. It is a great way to use up any leftover lemons or mint that you may have on hand. With its bright flavor and beautiful presentation, lemon mint pound cake is sure to be a hit at your next gathering.

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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

Ingredients

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

LEMON-MINT POUND CAKE WITH STRAWBERRIES

Lemon-Mint Pound Cake with Strawberries image

Lemon and mint are two ingredients that shout summer to me. This twist on strawberry shortcake comes together like a charm and is great when you want to impress. -Nichole Jones, Pleasant Grove, Utah

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/4 cup sugar
1/4 cup loosely packed fresh mint leaves
3/4 cup butter, softened
2-1/2 cups confectioners' sugar, divided
3 large eggs, room temperature
1-1/2 cups all-purpose flour
2-1/4 cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
1 quart fresh strawberries, sliced

Steps:

Place sugar and mint in a small food processor; cover and process until blended. Set aside., In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and zest. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. 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 with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.

Nutrition Facts : Calories 542 calories, Fat 31g fat (18g saturated fat), Cholesterol 162mg cholesterol, Sodium 134mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

For a more intense lemon flavor, use freshly squeezed lemon juice and lemon zest.
Make sure the butter and eggs are at room temperature before mixing. This will help the ingredients blend together more smoothly.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before glazing.

Conclusion:

This Lemon Mint Pound Cake is a delicious and refreshing treat that is perfect for any occasion. With its moist texture, zesty lemon flavor, and refreshing mint glaze, this cake is sure to be a hit with everyone who tries it. Whether you are baking it for a special occasion or just as a weekend treat, this Lemon Mint Pound Cake is sure to please.