Lemon-Mint Pound Cake With Strawberries

• 1/4 cup sugar
• 1/4 cup loosely packed fresh mint leaves
• 3/4 cup butter, softened
• 2-1/2 cups confectioners' sugar, divided
• 3 large eggs, room temperature
• 1-1/2 cups all-purpose flour
• 2-1/4 cups heavy whipping cream, divided
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 1 jar (10 ounces) lemon curd
• 1 quart fresh strawberries, sliced

1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and zest.
3. Pour into a greased and floured 8x4-in. loaf pan. Bake at 325u0b0 until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. 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.
5. In another bowl, combine strawberries with remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream.

sugar, mint leaves, butter, sugar, eggs, flour, heavy whipping cream, lemon juice, lemon zest, lemon curd, fresh strawberries

Taken from www.tasteofhome.com/recipes/lemon-mint-pound-cake-with-strawberries/ (may not work)