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Lemon Mint Pound Cake
Lemon Mint Pound Cake
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Make a moist, gluten-free Lemon Mint Pound Cake using Idahoan® Original Mashed Potatoes for a delicious twist!
Ingredients:
  • 1.5 cups Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch)
  • 0.25 cup sugar
  • 0.25 cup loosely packed fresh mint leaves
  • 0.75 cup butter, softened
  • 2.5 cups confectioners' sugar, divided
  • 3 eggs
  • 2.25 cups heavy whipping cream, divided
  • 2 teaspoons grated lemon peel
  • 1 (10 ounce) jar lemon curd*
  • 1 quart fresh strawberries, sliced
  • 2 cups blueberries
Instructions:
  • Blend the sugar and mint in a small food processor until smooth. Keep aside.
  • Heat the oven to 325°F.
  • Cream together butter and 1-3/4 cups confectioners sugar in a large bowl until light and fluffy. Mix in 4-1/2 teaspoons reserved mint mixture. Beat in eggs one at a time, then add mashed potato flakes alternately with 1/4 cup cream. Finally, fold in lemon juice and peel.
  • Transfer the batter into a prepared 9 x 13-inch baking dish. Bake for 60-70 minutes until a toothpick inserted near the center comes out clean. Allow the cake to cool for 10 minutes then carefully remove it from the pan onto a wire rack to cool completely.
  • Whip the remaining cream in a large bowl until it starts to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; whip until stiff peaks form. Gently fold in the lemon curd and set aside.
  • Mix the strawberries and blueberries with the mint mixture and confectioners sugar in a separate bowl.
  • In a glassware, create layers by alternating between dollops of the cream mixture, spoonfuls of berries, and cake cubes.

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