Lime-Mint Pound Cake with Strawberry Filling

Strawberries and lime are a pleasing combination in any recipe, and in this Bundt pound 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

Place strawberries, 4 ½ teaspoons sugar, and 1 ½ teaspoons lime juice in a nonreactive pot over medium heat; bring to a boil. Reduce heat to low; 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. Cool filling to room temperature.

Step 3

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

Step 4

Beat 1 ½ cups sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lime zest, ¼ cup lime juice, and vanilla. Add flour mixture in 3 batches, alternating with yogurt, beating batter briefly after each addition until just combined. Gently fold in mint until incorporated.

Step 5

Pour ⅓ 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 ⅔ batter over filling; smooth top.

Step 6

Bake in the preheated oven until a toothpick inserted into 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 wire rack. Cool completely.