Lime-Mint Pound Cake with Strawberry Filling

Strawberries and lime are a pleasing combination in any recipe, and in this delicious Bundt cake, they're joined with fresh mint which adds to the flavor.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 429 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 6 large eggs, at room temperature
• 2 tablespoons lime zest
• 1 cup whole-milk plain Greek yogurt, at room temperature
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 1.5 cups white sugar
• 0.25 cup freshly squeezed lime juice
• 4.5 teaspoons white sugar
• 2.5 cups frozen strawberries
• 1.5 teaspoons freshly squeezed lime juice
• 0.33333334326744 cup finely chopped fresh mint leaves

Recipe Instructions

Step 1

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

Step 2

Make filling: Place strawberries, sugar, and lime juice 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.

Step 3

Make cake: Whisk together flour, baking soda, baking powder, and salt in a medium bowl until well combined.

Step 4

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. Add 1/3 of the flour mixture 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 until incorporated.

Step 5

Pour 1/3 of the batter into the prepared pan. Carefully spoon cooled filling over batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over filling and smooth the top.

Step 6

Bake in the preheated oven until a toothpick 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.