Lemon Mint Pound Cake Recipe - Allrecipes.com
Lemon Mint Pound Cake Recipe

Lemon Mint Pound Cake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. Preheat oven to 325 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
  7. 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.
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Footnotes

  • *This ingredient may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the label.
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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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