Lemon Pound Cake with Mint Berries and Cream

Lemon Pound Cake with Mint Berries and Cream
Photo by Tina Cornett

Ingredients

  • 2 ½ cups whipping cream, divided
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind
  • ¼ cup sugar
  • 1 (12-ounce) jar lemon curd
  • Garnish: fresh mint sprigs
  • ¾ cup butter, softened
  • + 5 more ingredients
    • 1 quart fresh strawberries, sliced
    • 1 ½ cups all-purpose flour
    • 3 large eggs
    • 3 cups powdered sugar, divided
    • ¼ cup loosely packed mint leaves

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 disap...

View full recipe at My Recipes

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