This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.

Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 25 mins
Servings:
12
Yield:
1 Bundt(R) cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Strawberry Filling:
Cake:

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • 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.

Cook's Note:

Sour cream, plain yogurt, or buttermilk may be used in place of the Greek yogurt.

Nutrition Facts

429 calories; protein 7.8g; carbohydrates 56.3g; fat 19.9g; cholesterol 137.4mg; sodium 219.3mg. Full Nutrition
Advertisement

Reviews (1)

Most helpful positive review

Rating: 5 stars
05/22/2020
Made this cake to use up leftover strawberries and limes. It turned out great! Came out as pretty as the picture. We chose to omit the mint, but everyone who tried it liked the moist texture as well. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/22/2020
Made this cake to use up leftover strawberries and limes. It turned out great! Came out as pretty as the picture. We chose to omit the mint, but everyone who tried it liked the moist texture as well. Read More
(1)
Rating: 4 stars
10/12/2020
Don't leave out the mint. I didn't do so well keeping the strawberries in their tunnel, so my cake wasn't as pretty, but very moist and delicious. I used fat free Greek Yogurt. Read More
Rating: 5 stars
04/19/2021
This cake was absolutely delicious! It was a little time consuming but well worth the effort. I might try to swap out the strawberries for blueberries and the lime for lemon for a different flavor. Either way, this cake is a winner! Read More
Advertisement