Best 2 Lemon Mint Pound Cake Recipes

Indulge in a delectable journey with Lemon Mint Pound Cake, a symphony of flavors that dances on your palate. Zesty lemon and refreshing mint intertwine, creating a vibrant burst of citrusy goodness in every bite. This classic pound cake recipe is elevated with the aromatic essence of mint, resulting in a moist, tender crumb that melts in your mouth. With step-by-step instructions and variations, including a gluten-free option, this recipe is a true delight for all bakers and cake enthusiasts.

Discover the versatility of this recipe as we guide you through creating various forms of this delectable treat. From individual mini loaves to a bundt cake, each variation offers a unique presentation while maintaining the same burst of flavor. Elevate your baking skills with our foolproof instructions and tips, ensuring a perfect Lemon Mint Pound Cake every time. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave your taste buds dancing.

Here are our top 2 tried and tested recipes!

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.
To make sure the cake is evenly moist, poke holes in the top of the cake with a toothpick before pouring the lemon glaze.
If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
Let the cake cool completely before glazing it. This will help the glaze set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

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. So next time you're looking for a special dessert, give this lemon mint pound cake a try.