Lemon Pound Cake With Mint Berries And Cream Recipes

LEMON MINT POUND CAKE

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.

LEMON POUND CAKE WITH MINT BERRIES AND CREAM

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 POUND CAKE WITH MINT BERRIES AND CREAM

Steps:

• Process sugar and mint leaves in a processor until blended Beat softened 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 the 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 a 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 the center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Remove pound cake from pan, and cool on wire rack.
• Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tbsp 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.