Process sugar and mint leaves in a food processor until blended.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
Serve pound cake with lemon cream and strawberries. Garnish, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1143g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3111 (91%)|
|Amt Per Serving||% DV|
|Total Fat 345.7g||461 %|
|Saturated Fat 212.2g||1061 %|
|Monounsaturated Fat 100.1g|
|Polyunsanturated Fat 14g|
|Cholesterol 1622mg||499 %|
|Sodium 2624.7mg||91 %|
|Potassium 944.2mg||25 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 57.7g|
|Protein 32.6g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3414
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