Name: Lime-Mint Pound Cake with Strawberry Filling
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Frozen strawberries - 2 ½ cups; White sugar - 4 ½ teaspoons; Freshly squeezed lime juice - 1 ½ teaspoons; All-purpose flour - 3 cups; Baking soda - ½ teaspoon; Baking powder - ½ teaspoon; Salt - ½ teaspoon; White sugar - 1 ½ cups; Unsalted butter, softened - 1 cup; Eggs, at room temperature - 6 large; Freshly squeezed lime juice - ¼ cup; Lime zest - 2 tablespoons; Vanilla extract - 1 teaspoon; Whole-milk plain Greek yogurt, at room temperature - 1 cup; Finely chopped fresh mint leaves - ⅓ cup

Ingredients for - Lime-Mint Pound Cake with Strawberry Filling

1. Frozen strawberries 2 ½ cups

2. White sugar 4 ½ teaspoons

3. Freshly squeezed lime juice 1 ½ teaspoons

4. All-purpose flour 3 cups

5. Baking soda ½ teaspoon

6. Baking powder ½ teaspoon

7. Salt ½ teaspoon

8. White sugar 1 ½ cups

9. Unsalted butter, softened 1 cup

10. Eggs, at room temperature 6 large

11. Freshly squeezed lime juice ¼ cup

12. Lime zest 2 tablespoons

13. Vanilla extract 1 teaspoon

14. Whole-milk plain Greek yogurt, at room temperature 1 cup

15. Finely chopped fresh mint leaves ⅓ cup

How to cook deliciously - Lime-Mint Pound Cake with Strawberry Filling

1 . Stage

Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.

2 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).

3 . Stage

Whisk flour, baking soda, baking powder, and salt together in a bowl.

4 . Stage

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.

5 . Stage

Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.

6 . Stage

Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.