Lemon Mint Pound Cake

Ready in 1 hour 40 minutes
Complexity: Easy Peasy
Serves 12 People
Dessert

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!

Lemon Mint Pound Cake
Serves: 12
 
Ingredients
  • 1½ cups Idahoan® Original Mashed Potatoes (must be the ones in the box – not in the pouch)
  • ¼ cup sugar
  • ¼ cup loosely packed fresh mint leaves
  • ¾ cup butter, softened
  • 2½ cups confectioners' sugar, divided
  • 3 eggs
  • 2¼ cups heavy whipping cream, divided
  • 2 Tbsp lemon juice
  • 2 tsp grated lemon peel
  • 1 jar (10 ounces) lemon curd*
  • 1 qt fresh strawberries, sliced
  • 2 cups blueberries
*This ingredient may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the label.
Instructions
  1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
  2. Preheat oven to 325°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 ¼ cup cream. Stir in lemon juice and peel.
  4. Pour into a greased and floured 9 x 13" 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 ½ 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.


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