Best 7 Lime Mint Pound Cake With Strawberry Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your taste buds with the delectable flavors of lime, mint, and strawberries in this tantalizing pound cake recipe. This rich and moist pound cake boasts a vibrant green hue from the zesty combination of lime and mint, while the luscious strawberry filling adds pops of sweetness and a burst of color. With its perfectly balanced flavors and tender crumb, this pound cake will be the star of any occasion, leaving your friends and family marveling at its delightful taste and elegant presentation.

Here are our top 7 tried and tested recipes!

STRAWBERRY-LIME LAYER CAKE



Strawberry-Lime Layer Cake image

Fresh strawberries bring fruity flavor and gorgeous color to a lovely layered white cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 tablespoons grated fresh lime peel
1 quart (4 cups) fresh strawberries
1/2 cup butter or margarine, softened
4 cups powdered sugar
1 1/3 cups whipping cream

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.

Nutrition Facts : Calories 530, Carbohydrate 76 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 58 g, TransFat 1/2 g

KEY LIME POUND CAKE



Key Lime Pound Cake image

This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. -Pat Stewart, Canton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 15

2 cups butter, softened
2-1/2 cups sugar
6 large eggs, room temperature
2 teaspoons grated key lime zest
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups all-purpose flour
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

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.

Nutrition Facts : Calories 575 calories, Fat 36g fat (22g saturated fat), Cholesterol 161mg cholesterol, Sodium 306mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING



Lime-Mint Pound Cake with Strawberry Filling image

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

2 ½ cups frozen strawberries
4 ½ teaspoons white sugar
1 ½ teaspoons freshly squeezed lime juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
1 cup whole-milk plain Greek yogurt, at room temperature
⅓ cup finely chopped fresh mint leaves

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

ANGEL FOOD CAKE WITH STRAWBERRIES AND MINT



Angel Food Cake with Strawberries and Mint image

Provided by Sandra Lee

Categories     dessert

Time 4h10m

Yield Serves 10

Number Of Ingredients 7

1 store-bought angel food cake
16 ounces frozen strawberries, thawed and drained
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon orange liqueur
8 ounces non-dairy whipped topping
1/4 teaspoon orange extract
Fresh mint leaves, for garnish

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



Lemon-Lime Pound Cake image

This is another find from Bon Appetit. This is really good with fresh strawberries as strawberry shortcake...gosh, I wish strawberries were in season again! *cooking times approx*

Provided by bmxmama

Categories     Dessert

Time 1h39m

Yield 12 serving(s)

Number Of Ingredients 10

3 cups flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temp
3 cups sugar
5 eggs
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons lime zest
3/4 cup carbonated lemon-lime beverage, plus
2 tablespoons carbonated lemon-lime beverage (about)
1 1/2 cups powdered sugar

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.

Nutrition Facts : Calories 606.1, Fat 25.3, SaturatedFat 15.3, Cholesterol 138.5, Sodium 132.7, Carbohydrate 90.8, Fiber 0.9, Sugar 66.4, Protein 6.1

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING



Lime-Mint Pound Cake with Strawberry Filling image

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     Strawberry Desserts

Time 2h25m

Yield 12

Number Of Ingredients 15

2 ½ cups frozen strawberries
4 ½ teaspoons white sugar
1 ½ teaspoons freshly squeezed lime juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
1 cup whole-milk plain Greek yogurt, at room temperature
⅓ cup finely chopped fresh mint leaves

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

CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE



Cranberry-Lime Semifreddo with Pound Cake image

Everyone has a favorite way to serve pound cake, but no one will expect this! It's my go-to trick for using up leftover cranberry sauce. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 semifreddi (8 slices each).

Number Of Ingredients 16

2 cups fresh or frozen cranberries, coarsely chopped
2 cups sugar
1 cup apple cider or juice
1/4 cup lime juice, divided
2 tablespoons cold water
1 envelope unflavored gelatin
6 large egg yolks
1/2 cup agave nectar
1-1/2 teaspoons grated lime zest
1-1/2 cups heavy whipping cream
CAKE LAYER:
5 ounces cream cheese, softened
4 teaspoons agave nectar
4 teaspoons plus 1/4 cup dark rum, divided
3 tablespoons minced fresh mint
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 16 slices

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.

Nutrition Facts :

Tips:

  • To make sure your pound cake is moist and flavorful, cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender crumb.
  • Use fresh lime zest and mint leaves for the best flavor. If you don't have fresh limes, you can use 1 tablespoon of bottled lime juice plus 1 teaspoon of lime zest.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Allow the cake to cool completely before filling it. This will help prevent the filling from seeping out.
  • To make the strawberry filling, use fresh strawberries. Frozen strawberries can be used, but they should be thawed and drained before using.
  • If you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off to pipe the filling into the cake.

Conclusion:

This lime mint pound cake with strawberry filling is a delicious and refreshing summer dessert. It's perfect for parties and potlucks, and it's sure to be a hit with everyone who tries it.

Related Topics