Lime-Mint Pound Cake with Strawberry Filling

4.7
(3)
3 Reviews
4 Photos

This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.

Submitted by Kim
Published on June 19, 2020
4
4
Prep Time:
30 mins
Cook Time:
1 hr 25 mins
Additional Time:
30 mins
Total Time:
2 hrs 25 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

Original recipe (1X) yields 12 servings

Strawberry Filling:

  • 2 ½ cups frozen strawberries

  • 4 ½ teaspoons white sugar

  • 1 ½ teaspoons freshly squeezed lime juice

Cake:

  • 3 cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ cups white sugar

  • 1 cup unsalted butter, softened

  • 6 large eggs, at room temperature

  • ¼ cup freshly squeezed lime juice

  • 2 tablespoons lime zest

  • 1 teaspoon vanilla extract

  • 1 cup whole-milk plain Greek yogurt, at room temperature

  • ⅓ cup finely chopped fresh mint leaves

Directions

  1. Place strawberries, sugar, and lime juice for filling 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.

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

  3. Whisk flour, baking soda, baking powder, and salt together in a bowl.

  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 extract. Pour 1/3 of the dry ingredients into the wet ingredients 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.

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

  6. Bake in the preheated oven until a bamboo skewer 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.

Cook's Note:

Sour cream, plain yogurt, or buttermilk may be used in place of the Greek yogurt.

Nutrition Facts (per serving)

429 Calories
20g Fat
56g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 429
% Daily Value *
Total Fat 20g 26%
Saturated Fat 11g 57%
Cholesterol 137mg 46%
Sodium 219mg 10%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 8g 16%
Vitamin C 22mg 25%
Calcium 45mg 3%
Iron 2mg 13%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.