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!

• Calories: 518 Calories

Ingredients

• ¾ cup butter, softened
• 2 tablespoons lemon juice
• 3 large eggs eggs
• ¼ cup sugar
• 2 cups blueberries
• 2 teaspoons grated lemon peel
• ¼ cup loosely packed fresh mint leaves
• 2 ½ cups confectioners' sugar, divided
• 2 ¼ cups heavy whipping cream, divided
• 1 (10 ounce) jar lemon curd*
• 1 quart fresh strawberries, sliced

Recipe Instructions

Step 1

Preheat oven to 325 degrees F.

Step 2

Place sugar and mint in a small food processor; cover and process until blended. Set aside.

Step 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.

Step 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.

Step 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.

Step 6

In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.

Step 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.