Best 2 Lime Mint Pound Cake With Strawberry Filling Recipes

Indulge in a delightful culinary journey with our tantalizing Lime Mint Pound Cake with Strawberry Filling, a symphony of zesty, refreshing, and sweet flavors that will tantalize your taste buds. This delectable treat combines the vibrant flavors of lime and mint with the moist and tender crumb of a classic pound cake, creating a harmonious balance of flavors and textures. The luscious strawberry filling adds a burst of sweetness and a pop of color, making each bite an unforgettable experience. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipe guides you through each step, ensuring a successful baking adventure. Prepare to impress your family and friends with this exceptional pound cake, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

POUNDCAKE AND STRAWBERRIES

Poundcake and Strawberries image

A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him. They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream. This formed a bond between them all. In the crowd in which I run, poundcake and strawberries has since become a spring and summer standard, the cake home-made and, when we're lucky, the strawberries gathered from fields nearby. But not always. A supermarket version is a worthy substitute.

Provided by Sam Sifton

Categories dessert

Time 2h

Number Of Ingredients 10

Ingredients

1 pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
1 pound granulated sugar (2 cups)
8 large eggs
1 pound all-purpose flour (4 cups), plus extra for flouring the cake pan
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Zest of 1 large lemon
Juice of 1 large lemon
1 quart strawberries, rinsed and sliced
1/2 cup white sugar

Steps:

Preheat oven to 325 degrees. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
Grease and flour a Bundt pan or two cake pans. Pour in the batter. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean. Turn the cake out and allow to cool on a rack.
Cut the cake into large cubes. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes. Put strawberries on top of cake. Top with whipped cream.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 75 milligrams, Sugar 23 grams, TransFat 1 gram

MEYER LEMON POUND CAKE

Meyer Lemon Pound Cake image

A crack or crevice along the top of a pound cake is a good thing-especially when it's filled with a sweet Meyer lemon glaze.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

Ingredients

Zest of 1 Meyer lemon
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract
Zest of 1 Meyer lemon

Steps:

Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
Sift the flour with the salt and baking powder two times and set aside.
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
Pour glaze on top of cakes and serve.

Tips:

To achieve a light and fluffy texture in your pound cake, cream the butter and sugar together until light and fluffy before adding the eggs one at a time.
Do not overmix the batter, as this can result in a dense and heavy cake. Mix just until the ingredients are combined.
Use ripe and juicy strawberries for the filling to ensure the best flavor.
If you don't have fresh strawberries on hand, you can use frozen strawberries that have been thawed and drained.
To make the decorating process easier, use a piping bag fitted with a star tip to pipe the whipped cream frosting onto the cake.
If you don't have a piping bag, you can spread the frosting onto the cake with a spatula or butter knife.
Garnish the cake with fresh mint leaves or lime zest for an extra touch of flavor and visual appeal.

Conclusion:

This lime mint pound cake with strawberry filling is a delightful treat that is perfect for any occasion. The combination of zesty lime, refreshing mint, and sweet strawberries creates a flavor that is both unique and delicious. The cake is moist and fluffy, while the filling is sweet and tart. This recipe is easy to follow and can be made with ingredients that are readily available. With its beautiful presentation and unforgettable taste, this cake is sure to impress your family and friends.