Lemon Pound Cake With Mint Berries And Cream

• 1/4 cup sugar $
• 1/4 cup loosely packed mint leaves
• 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 lemon rind
• 2 tablespoons fresh lemon juice
• 1 (12-ounce) jar lemon curd
• 1 quart fresh strawberries, sliced $
• Garnish: fresh mint sprigs

1. Process sugar and mint leaves in a food processor until blended.
2. 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 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 an 8 1/2- x 4 1/2-inch greased and floured loaf pan.
3. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
4. Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
5. Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
6. Serve pound cake with lemon cream and strawberries. Garnish, if desired.

sugar , mint, butter, powdered sugar, eggs, flour, whipping cream, lemon rind, lemon juice, lemon curd, fresh strawberries, mint sprigs

Taken from www.epicurious.com/recipes/member/views/lemon-pound-cake-with-mint-berries-and-cream-52833261 (may not work)