Lime-Mint Pound Cake with Strawberry Filling

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place strawberries, 4 ½ teaspoons sugar, and 1 ½ teaspoons lime juice in a nonreactive pot over medium heat; bring to a boil. Reduce heat to low; 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. Cool filling to room temperature.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk flour, baking soda, baking powder, and salt together in a medium bowl until well combined.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat 1 ½ cups sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lime zest, ¼ cup lime juice, and vanilla. Add flour mixture in 3 batches, alternating with yogurt, beating batter briefly after each addition until just combined. Gently fold in mint until incorporated.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pour ⅓ batter into the prepared pan; carefully spoon cooled filling over batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining ⅔ batter over filling; smooth top.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into 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 wire rack. Cool completely.'}

📊 Nutrition Facts

Per serving (12 servings total)