Growing up my dad always tons of fresh mint growing in our garden. My sister and I would eat it straight out of the garden during the summer. This mint pound cake is a great way to get that fresh mint flavour even in the dead of the winter.
Mint pound cake
1 cup butter, softened
3/4 cup milk
1/2 cup yogurt
1/2 cup fresh mint
2 cups sugar
1 tsp vanilla
3 cups all purpose flour
2 tsp baking powder
1 cup icing sugar
In a small saucepan combine the milk and mint leaves. Bring to a boil, turn off the heat and set aside to cool. Once the milk has cooled, pour it through a sieve to remove the mint leaves. (Reserve 1/4 cup of the milk to make a glaze).
oven to 350 degrees. Grease and flour a loaf pan or a muffin tin.
Cream the butter
and sugar together. Scrape down the sides of the bowl and add the eggs and vanilla. Mix until combined, scraping down the sides of the bowl again.
Mix the baking powder with the flour.
In a small bowl, combine 1/2 cup of milk and the yogurt.
Add the wet and dry ingredients in alternating additions. Scoop the batter into the loaf pan or muffin tins and bake for 35-40 minutes. (Cupcakes will take approximately 20-25 minutes to bake).
To make the glaze, combine the milk and icing sugar together.