Delicious Lemon Pound Cake Recipe for Quick Dessert Fix
What’s up, food enthusiasts! It’s your boy, Gary Vee, and I’m here to share with you one of my all-time favorite dessert recipes. Today, we’re talking about the incredibly delicious and refreshing Lemon Pound Cake With Mint Berries and Cream. Trust me when I say, this recipe is perfect for any occasion—the ultimate summertime treat!
The tangy lemon zest mixed with the velvety texture of the cake will have your taste buds dancing with joy. And when you add in the fresh mint berries and cream? Oh boy, you’ll never want to eat anything else! This cake is so good that it’ll be hard to stop at just one slice.
Some people avoid making cakes because they think it’s hard or time-consuming, but don’t worry, my friend! I’m here to help you make the perfect lemon pound cake without breaking a sweat. Trust me, with this recipe by your side, you’ll become a dessert master in no time!
Now that you know how amazing this recipe is let’s dive right into the ingredients list and start baking!
Why You’ll Love This Recipe
Hey there, foodies! Are you in search of a delicious and easy-to-make dessert? Look no further because I’ve got you covered with this Lemon Pound Cake with Mint Berries and Cream Recipe. Trust me when I say that this recipe will knock your socks off!
Firstly, let’s talk about the flavor combination. The tartness from the fresh lemon juice and rind complements the sweetness of the pound cake perfectly. And let’s not forget about the refreshing taste of mint that comes through in every bite. Plus, the fresh strawberries add a pop of color and texture to make it all come together.
This recipe is also incredibly versatile. You can serve it for a fancy dinner party, bring it along to a potluck, or enjoy it as an afternoon snack. It’s perfect for any occasion, at any time of the day!
One of my favorite things about this recipe is how easy it is to make. With simple ingredients like all-purpose flour, eggs, powdered sugar, butter, and fresh mint leaves, you can whip up this delicious treat in no time! And if you’re feeling adventurous, there are many variations you can try out.
To top it off (literally), the berries and cream just make this Lemon Pound Cake burst with flavor. Trust me when I say it’s the perfect balance between sweet and tangy.
So why will you love this recipe? It’s straightforward to make, using simple ingredients that anyone can obtain from their local grocery store. The flavors work harmoniously together thanks to the tart lemon tanginess and refreshing mint tones one cannot refuse!
Don’t waste any more time contemplating what dessert to surprise your family or friends Today because now we know exactly what we want! Make sure to follow the next section if you want to get started on making your very own Lemon Pound Cake with Mint Berries and Cream Recipe right away!
Ingredient List
Here are the ingredients you’ll need to make your Lemon Pound Cake with Mint Berries and Cream:
For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons finely grated lemon rind
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, divided
- 3 large eggs plus 1 large egg yolk
- 1/4 cup fresh lemon juice
For the mint mixture:
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh mint leaves
For the berries and cream:
- 2 cups fresh strawberries
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- Mint sprigs, for garnish
The Recipe How-To
Now, let’s get into the nitty-gritty of making this delicious Lemon Pound Cake With Mint Berries and Cream recipe. Follow my step by step instructions for a foolproof bake every time!
Preheat the oven and prep the loaf pan
Preheat your oven to 350°F (180°C) and grease a 9×5-inch (23×13 cm) loaf pan with butter or cooking spray. Make sure to also line the bottom with parchment paper for easy removal of your pound cake after baking.
Mix dry ingredients
In a separate bowl, mix together 3 cups (360 grams) all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set it aside.
Create your wet mixture
Using an electric mixer, beat together 1 cup (226 grams) butter softened and 2 cups granulated sugar until light and fluffy. Add in the 3 large eggs, one at a time, allowing to mix well before adding another egg.
Ensure that the mixer is running smoothly. When all three eggs have been incorporated, mix in 1/4 cup fresh lemon juice and 2 tablespoons fresh lemon rind for a bright citrus flavor.
Combine both dry and wet mixtures
Add the flour mixture to the bowl containing the wet ingredients. Mix until well combined. Remember not to overmix as it can lead to a dry cake!
Add mint leaves to mixture
Incorporate 1/4 cup packed fresh mint leaves, finely chopped into your batter mixture. Stir together until everything is well-combined.
Bake batter in preheated oven
Pour the batter into the prepared loaf pan and bake in preheated oven for about 60-70 minutes until golden brown.
*Let cool; prepare toppings – strawberries and cream
Once done, remove from oven and allow cooling on wire rack for at least 15 minutes before removing from the loaf pan.
While waiting, prepare the toppings by washing 2 cups fresh strawberries and cutting them into bite-size pieces, and whisking together 1 1/4 cups heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form.
Serve and enjoy!
After cooling, slice your delicious lemon pound cake into equally-sized pieces. Top your Lemon Pound Cake With Mint Berries and Cream with those beautifully sliced and prepared fresh strawberries and whipped cream mixture toppings. Garnish with a fresh mint sprig for an extra pop of freshness!
Now all that’s left to do is to serve and enjoy every last crumb of this scrumptious dessert.
Substitutions and Variations
Yo, what’s up foodies! If you’re looking to mix things up for this lemon pound cake with mint berries and cream recipe, then you’re in for a treat. Here are some dope substitutions and variations you can try out to make this recipe even more scrumptious.
First off, if you ain’t feelin’ the mint vibe or just don’t have it in your pantry, don’t sweat it. You can switch it up with some fresh basil or thyme leaves for a savory twist. Another alternative is to skip the herbs altogether and go for some nuts like chopped pistachios, or even some coconut flakes for a tropical zing.
If you want to take the lemon flavor up a notch, why not add in some grated ginger, or swap out the lemon juice with lime or orange juice. And listen, if you’re feeling adventurous, stir in some crushed pineapple for a fruity punch.
Now let’s talk about the toppings. Instead of strawberries, try making a mixed berry compote with blueberries, raspberries or blackberries. Or if you want to stick to one kind of berry, go with fresh raspberries or blueberries.
And finally, for those who prefer something lighter instead of cream on their cake – try whipping up some lemon sour cream frosting instead of whipped cream. It’s still tangy but less sweet.
Alright mates, there you have it – some badass substitutions and variations for this already banging recipe. Go ahead and experiment with these ideas to create your own unique version of this cake loaf that screams your personality.
Serving and Pairing
Alright, it’s time to get inventive and let your inner chef shine! After all, serving and pairing mint berries and cream with your lemon pound cake could potentially take this dessert combo from good to great. So let’s dive in!
First off, when it comes to serving your lemon pound cake, you can choose to cut it into slices or cubes, depending on what you prefer. One serving option is to top a slice or cube with fresh mint leaves, strawberries and a dollop of the homemade cream recipe. Trust me, this one will knock your socks off!
Another option is to serve the lemon pound cake with a side of mixed berries that are drizzled with warm lemon sauce. The varied textures provide an interesting and delicious component to the dessert. And if you’re feeling really fancy, try making a mixed berry compote at home!
Pairing-wise, I’d suggest going for some light-bodied wine like a Pinot Grigio or a Chardonnay as the perfect accompaniment. However, if you’re not really into wine, you could always opt for a homemade glass of mint iced tea which adds a refreshing touch to the overall flavours.
Lastly, don’t forget about decoration! A great way to jazz up this dessert combo is by using fresh strawberries – simply chop them up and place them on top of your cake slices or cubes for added bold reds adding both colour and flavour.
So there you have it. Serving and pairing options that will help elevate your lemon pound cake with mint berries and cream dish from good to amazing.
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of creating a delicious and mouth-watering Lemon Pound Cake With Mint Berries and Cream, you may be wondering how best to store it for later. Luckily, this cake can keep for several days when stored properly in the right conditions.
Firstly, if you wish to make the cake ahead of time, you can store it in an airtight container in the refrigerator for up to three days. Just remember to let the cake cool down completely before sealing it to prevent condensation from forming inside the container. If you prefer to keep your cake on display, covering it with a plastic wrap or foil is recommended.
Furthermore, reheating leftovers is easy! Simply pop a slice in the microwave for 15-20 seconds until it’s warm and soft. Alternatively, you can reheat the whole cake in a preheated oven at 350°F (176°C) for about 10 minutes until it’s warmed through thoroughly.
Lemon Pound Cake With Mint Berries and Cream can be served in many different ways. Once it’s ready, allow the cake to cool completely before storing or serving, and don’t forget to top it with some fresh mint leaves, diced strawberries and whipped cream to give your pound cake that perfect finishing touch.
So whether you’re serving this delightful treat as an afternoon snack or as a fancy dessert for your dinner party guests, make sure to store it correctly and reheat it carefully so that everyone gets to enjoy delectable bites of Lemon Pound Cake With Mint Berries and Cream anytime they want.
Tips for Perfect Results
Nowadays, it is not uncommon to pop a cake in the oven and expect a perfect batch of baked goodness. But, as any experienced chef can tell you, there are a variety of factors that can affect the outcome of your dessert. To ensure that your Lemon Pound Cake with Mint Berries and Cream comes out flawlessly every time, here are some helpful tips that I have learned throughout my years of cooking.
1. Room Temperature is Key
Make sure all the ingredients in the recipe are at room temperature before you begin mixing them together. This will ensure that they will combine well with each other.
2. Use Softened Butter
Allow your butter to soften before mixing with your sugar to create a smooth cream. Softened butter helps to trap the air, contributing to a light and airy texture for your Lemon Pound Cake with Mint Berries and Cream.
3. Don’t Overmix
Overmixing can lead to a tough texture in your cake. Instead, mix the ingredients until they are just combined, as overmixing can result in a less than ideal texture for this delicate dessert.
4. Use Fresh Ingredients
To ensure the best flavor for your Lemon Pound Cake with Mint Berries and Cream, always use fresh ingredients like lemon juice or zest, strawberries and mint leaves.
5. Don’t Skimp on Cooling Time
Allow the cake to cool completely before cutting into it. If you cut into it too soon, the moist cake might stick or fall apart.
6. Keep Your Oven Clean
Cleanliness is crucial when making any baked goods – avoid smoke from burnt food in the oven by keeping it clean so you don’t impart unwanted flavors onto your Lemon Pound Cake With Mint Berries and Cream.
7. Experiment with Toppings
Lastly, don’t be afraid to get creative with toppings – try whipped cream or ice cream alongside fresh berries or even grilled peaches for extra flavor!
By following these tips, you’ll be able to make the perfect Lemon Pound Cake with Mint Berries and Cream every time. Enjoy!
Bottom Line
In conclusion, this lemon pound cake with mint berries and cream recipe is a fabulous way to enjoy the flavors of summer in one delicious dessert. The combination of fresh strawberries, zesty lemon, and fragrant mint is simply irresistible. Plus, the recipe is versatile enough to allow for substitutions and variations, so you can customize it however you like.
If you’re looking for an easy yet impressive dessert to serve at your next gathering, look no further than this lemon pound cake. It’s sure to impress even the most discerning dessert lovers. Whether you serve it with fresh whipped cream or ice cream, or pair it with a mixed berry compote or lemon sauce, this cake is an absolute must-have for any dessert menu.
So gather your ingredients and let’s get baking! With a few simple skills and a little bit of effort, you too can create a show-stopping dessert that will have everyone asking for seconds. Trust me – this lemon pound cake with mint berries and cream recipe is one sweet treat you won’t regret making.
Lemon Pound Cake With Mint Berries and Cream Recipe
Ingredients
- 1/4 cup sugar
- 1/4 cup loosely packed mint leaf
- 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 fresh lemon rind
- 2 tablespoons fresh lemon juice
- 1 (12 ounce) jar lemon curd
- 1 quart fresh strawberries, sliced
Garnish
- fresh mint sprig
Instructions
- Process sugar and mint leaves in a processor until blended Beat softened 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 the 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 a 8 1/2 x 4 1/2-inch greased and floured loaf pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove pound cake from pan, and cool on wire rack.
- Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tbsp 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.