For an extra burst of lemon flavor, consider adding a lemon glaze to the cooled cake before cubing. Ensure the mashed potatoes are thoroughly mixed into the batter to avoid any lumps. The lemon curd can be homemade or store-bought, but using a high-quality curd will significantly enhance the flavor of the dessert. Feel free to experiment with other berries, such as raspberries or blackberries, depending on your preference and seasonal availability.
Lemon Mint Pound Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS9
A delightfully moist and gluten-free Lemon Mint Pound Cake, surprisingly crafted with Idahoan® Original Mashed Potatoes for an unforgettable texture and refreshing flavor profile.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol156 mg
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Fiber2 g
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Protein4 g
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Saturated Fat19 g
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Sodium137 mg
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Sugar50 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a small food processor, combine granulated sugar and fresh mint leaves. Process until finely blended, creating a fragrant mint sugar. Set aside. (5 minutes)
02
Step
0 mins
Preheat your oven to 325 degrees F (160 degrees C). Ensure a rack is positioned in the center of the oven.
03
Step
15 mins
In a large mixing bowl, cream together the softened butter and 1-3/4 cups of confectioners' sugar until the mixture is light and fluffy. Incorporate 4-1/2 teaspoons of the reserved mint sugar mixture. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Gradually add the mashed potato flakes, alternating with 1/4 cup of heavy cream, until just combined. Gently stir in the lemon juice and grated lemon peel. (15 minutes)
04
Step
1 hrs 5 mins
Grease and flour a 9 x 13-inch baking dish. Pour the cake batter evenly into the prepared dish. Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. (60-70 minutes)
05
Step
10 mins
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
06
Step
10 mins
In a large bowl, beat the remaining heavy cream until it begins to thicken. Add 1/2 cup of confectioners' sugar and 1 tablespoon of the mint sugar mixture. Continue beating until stiff peaks form. Gently fold in the lemon curd until just combined. Set aside the lemon-mint cream. (10 minutes)
07
Step
5 mins
In a separate bowl, combine the sliced strawberries and blueberries with the remaining mint sugar and confectioners' sugar. Gently toss to coat the berries. (5 minutes)
08
Step
15 mins
To assemble the dessert, cube the cooled cake into bite-sized squares. Layer the cake, lemon-mint cream, and berry mixture in individual serving glasses or a trifle bowl. Begin with a dollop of the cream mixture, followed by a spoonful of the berries, and a few cake cubes. Repeat the layers until the glasses are filled. (15 minutes)
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Braeden Ryan
Jul 1, 2025I made this for a dinner party and everyone raved about it. The presentation with the layers in glasses is beautiful.
Isadore Haley
Jun 25, 2025The lemon and mint combination is so refreshing, perfect for a summer dessert!
Heaven Murphy
Jun 24, 2025This recipe is genius! I never would have thought to use mashed potatoes in a cake, but it made it so incredibly moist.
Aubree Hettinger
Jun 21, 2025A great gluten-free option that doesn't compromise on taste or texture.