My family adores strawberries, they wait all year for the short 4 week season when we can get fresh local berries. Frozen and shipped in out of season berries can not compare to the sweet bright red juicy berries available late June in New York, so during strawberry season I like to indulge in as many different treats and baked good featuring strawberries as possible.
When I saw Lemon Pound Cake with Mint Berries and Cream I knew it would be right up my alley. I had big beautiful berries I wanted to enjoy uncooked, and mint. I have lots and lots of mint.
Last summer I ripped every last shred of mint out of my garden, or so I thought. It is back .
With. A. Vengeance.
I think if you try to pull mint up it gets mad and spreads faster just to spite you. I have mint springing up everywhere, it is crazy.
My family was initially not so sold on the strawberry/mint/lemon combination. But once I had the strawberries, pound cake, and lemon cream lined up on the counter to assemble my desserts, they were willing to try it.
This dessert is knock your socks off good. Even my family who originally snubbed the idea of Lemon Pound Cake with Mint Berries and Cream, were circling like vultures while I was trying to take pictures of the last serving.
This was definitely a hit at my house.
What really surprised me the most about this recipe is how awesome the lemon mint pound cake is. This is not a run of the mill pound cake that needs to be dressed up with berries and cream. The pound cake has exceptional flavor and texture, in fact it reminded me a lot of Elvis Presley’s Favorite Pound Cake. I will be making this pound cake long after strawberry season has come and gone.
Recipe from August 1999 Edition of Southern Living Magazine
Lemon Pound Cake with Mint Berries and Cream
- 1/4 cup sugar
- 1/4 cup loosely packed mint leaves
- 3/4 cup butter, softened
- 3 cups powdered sugar, divided
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 1/2 cups whipping cream, divided
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 (12-ounce) jar lemon curd
- 1 quart fresh strawberries, sliced
- Garnish: fresh mint sprigs
- 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 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.
by Jennifer Morrisey