Lemon Mint Berry Cream Pound Cake

Lemon Pound Cake With Mint Berries and Cream

Overview

Indulge in the delightful flavors of summer with this exquisite Lemon Pound Cake With Mint Berries and Cream recipe. Perfect for dessert enthusiasts and those who appreciate a hint of citrusy zest, this recipe combines the richness of pound cake with refreshing mint, luscious berries, and creamy textures.

• Prep Time: 40 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 40 minutes
• Yield: 1 loaf (about 8 servings)

Ingredients

Instructions

1. Prepare Mint Sugar:

   Related Articles

   • 
     Crispy Chicken Tortilla Soup 🥣
   • 
     Microwave Sweet and Spicy Pork with Mango Chutney
   • 
     Ultimate Lasagna Supremo: The Best Ever Comfort Food Recipe
   • 
     Fennel-Infused Green Bean Delight: A Quick & Healthy Side Dish Recipe
   • In a food processor, combine sugar and packed mint leaves. Process until the mint is finely minced and well incorporated with the sugar.

2. Make Pound Cake Batter:

   • In a mixing bowl, beat softened butter until creamy using an electric mixer on medium speed for about 2 minutes.
   • Gradually add 1 1/2 tablespoons of the prepared mint sugar and 2 1/2 cups of powdered sugar to the butter mixture. Beat for 5 to 7 minutes until light and fluffy.
   • Add eggs one at a time, beating just until each egg is incorporated.

3. Incorporate Dry Ingredients:

   • Alternate adding the flour and 1/2 cup of heavy whipping cream to the batter, beginning and ending with the flour. Beat at low speed just until blended after each addition.

4. Add Lemon Flavor:

   • Stir in grated lemon rind and fresh lemon juice until evenly combined.

5. Bake the Pound Cake:

   • Preheat the oven to 350°F (175°C). Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
   • Pour the batter into the prepared loaf pan, spreading it evenly.
   • Bake for approximately 1 hour, or until a wooden pick inserted into the center of the cake comes out clean.

6. Cool the Cake:

   • Allow the cake to cool in the pan on a wire rack for 10 minutes.
   • Remove the pound cake from the pan and cool completely on a wire rack.

7. Prepare Lemon Cream Topping:

   • In a clean mixing bowl, beat 2 cups of heavy whipping cream, 1/4 cup of powdered sugar, and 1 tablespoon of the mint sugar until stiff peaks form.
   • Gently fold in the lemon curd until incorporated.

8. Prepare Mint Berries:

   • In a separate bowl, toss together the sliced strawberries with the remaining mint sugar and powdered sugar until the berries are coated.

9. Assemble and Serve:

   • Slice the cooled pound cake and serve each slice with a dollop of lemon cream and a spoonful of minted strawberries.
   • Garnish with a mint sprig for an extra touch of freshness if desired.

Nutritional Information (Per Serving)

• Calories: 746
• Total Fat: 47.1g
  • Saturated Fat: 28.7g
• Cholesterol: 227mg
• Sodium: 179.1mg
• Total Carbohydrates: 77.2g
  • Dietary Fiber: 2.2g
  • Sugars: 54.1g
• Protein: 7g

Tips for Success

• Fresh Ingredients: Use fresh mint leaves and ripe strawberries for the best flavor.
• Creaming Butter: Ensure the butter is softened to room temperature for smooth incorporation into the batter.
• Baking Time: Oven temperatures may vary, so check the cake towards the end of baking time to avoid over-baking.
• Presentation: For a beautiful presentation, dust the finished cake with powdered sugar or decorate with additional berries and mint leaves.

Enjoy Your Culinary Creation!

This Lemon Pound Cake With Mint Berries and Cream is not just a dessert; it’s a celebration of summer’s flavors in every bite. Whether you’re hosting a gathering or simply treating yourself, this recipe promises to impress with its vibrant colors, refreshing mint accents, and luxurious creaminess. Serve it proudly and savor the smiles it brings to your table. Happy baking! 🍋🍰