Lemon Mint Pound Cake

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!

INSTRUCTIONS

1. 1Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. 2Preheat oven to 325°F.
3. 3In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-½ tsp 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. 4Pour 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. 5In a large bowl, beat remaining cream until it begins to thicken. Add ½ cup confectioners' sugar and 1 Tbsp mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
6. 6In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners' sugar.
7. 7Cube 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.