Lime-Mint Pound Cake with Fresh Strawberry Filling: A Delicious Recipe

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
• 2 tablespoons lime zest
• 0.25 cup freshly squeezed lime juice
• 1 teaspoon vanilla extract
• 1 cup whole-milk plain Greek yogurt, at room temperature
• 0.33 cup finely chopped fresh mint leaves

Instructions

1. In a nonreactive pot, combine strawberries, 4 ½ teaspoons of sugar, and 1 ½ teaspoons of lime juice. Cook over medium heat until boiling. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes, or until the mixture thickens and reduces to about 1 cup. Use the back of a wooden spoon to mash the strawberries into smaller pieces. Let the filling cool to room temperature.
2. Preheat your oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan, such as a Bundt pan, thoroughly.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until everything is well combined.
4. In a large bowl, use an electric mixer to beat together 1 ½ cups of sugar and butter until the mixture becomes light and fluffy. Add the eggs one at a time, making sure to beat well after each addition. Stir in the lime zest, ¼ cup of lime juice, and vanilla extract. Gradually add the flour mixture in three batches, alternating with the yogurt. Beat briefly after each addition until just combined. Gently fold in the fresh mint until it's evenly distributed throughout the batter.
5. Pour ⅓ of the batter into the prepared pan. Carefully spoon the cooled strawberry filling over the batter, making sure to keep it away from the sides and the center tube of the pan. Gently spoon the remaining ⅔ of the batter over the filling and smooth the top.
6. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack for 30 minutes. Use a table knife to carefully loosen the edges of the cake. Invert the cake carefully onto a serving plate or wire rack, and allow it to cool completely.

Nutrition

• Calories: 429 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 30 g
• Sodium Content: 219 mg
• Protein Content: 8 g
• Cholesterol Content: 137 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g