Lemon Mint Pound Cake
Recipe information
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Cooking:
-
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Servings per container:
12
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Source:

Ingredients for - Lemon Mint Pound Cake

1. Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch) - 1 ½ cups
2. Sugar - ¼ cup
3. Loosely packed fresh mint leaves - ¼ cup
4. Butter, softened - ¾ cup
5. Confectioners' sugar, divided - 2 ½ cups
6. Eggs - 3
7. Heavy whipping cream, divided - 2 ¼ cups
8. Lemon juice - 2 tablespoons
9. Grated lemon peel - 2 teaspoons
10. Lemon curd* - 1 (10 ounce) jar
11. Fresh strawberries, sliced - 1 quart
12. Blueberries - 2 cups

How to cook deliciously - Lemon Mint Pound Cake

1. Stage

Place sugar and mint in a small food processor; cover and process until blended. Set aside.

2. Stage

Preheat oven to 325 degrees F.

3. Stage

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. Stage

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. Stage

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. Stage

In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.

7. Stage

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.