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Lemon Mint Pound Cake

Rated as 5 out of 5 Stars

"Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!"
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Ingredients

servings 498 cals
Original recipe yields 12 servings

Directions

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  1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. Preheat oven to 325 degrees F.
  3. 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. 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. 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. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
  7. 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.

Footnotes

  • Editor's Note:
  • Lemon curd may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the label.

Nutrition Facts


Per Serving: 498 calories; 30.7 g fat; 56.8 g carbohydrates; 3.2 g protein; 156 mg cholesterol; 135 mg sodium. Full nutrition

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Reviews

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This recipe was delightful! I burnt a traditional pound cake and wanted to rescue it. So I went to allrecipes to help me out. Although I did not make the pound cake in the recipe, I used the le...