adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lime-Mint Pound Cake with Strawberry Filling
0 Likes
Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Zesty lime, ripe strawberries, and fragrant mint take this Bundt® cake to the next level.
Ingredients:
  • 2.5 cups frozen strawberries
  • 4.5 teaspoons white sugar
  • 1.5 teaspoons freshly squeezed lime juice
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups white sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs, at room temperature
  • 0.25 cup freshly squeezed lime juice
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 1 cup whole-milk plain Greek yogurt, at room temperature
  • 0.33333334326744 cup finely chopped fresh mint leaves
Instructions:
  • In a nonreactive pot over medium heat, combine strawberries, sugar, and lime juice for filling. Bring to a boil. Lower the heat and simmer, stirring occasionally, until the mixture is thickened and reduced to about 1 cup, for 20 to 25 minutes. Use a wooden spoon to mash strawberries into smaller pieces. Let it cool to room temperature.
  • Preheat your oven to 325 degrees F (165 degrees C) and generously grease a 10-inch fluted tube pan, like a Bundt® pan.
  • Combine flour, baking soda, baking powder, and salt in a bowl and whisk together.
  • In a large bowl, use an electric mixer to beat together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lime juice, lime zest, and vanilla extract. Gradually add dry ingredients to the wet mixture, mixing until just combined. Alternate between adding yogurt and flour, beginning and ending with flour. Lastly, gently fold in mint leaves.
  • Spread one-third of the batter evenly into the prepared pan. Gently spoon the cooled filling on top, making sure to leave space around the edges and center of the pan. Lastly, add the remaining batter and smooth the top.
  • Bake in the preheated oven for about 1 hour until a bamboo skewer inserted into the center comes out clean. Allow to cool on a wire rack for 30 minutes, then gently loosen by running a table knife around the edges. Carefully invert onto a serving plate or cooling rack and let cool completely.

Similar Recipes