Lime-Mint Pound Cake with Strawberry Filling

Prepare the Strawberry Filling: In a nonreactive saucepan, combine frozen strawberries, sugar, and lime juice. (2 minutes)

Bring to a boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until the mixture thickens and reduces to about 1 cup (20-25 minutes).

Mash the strawberries with the back of a wooden spoon to break them down. Remove from heat and allow to cool completely. (15 minutes)

Preheat and Prep: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan to prevent sticking. (5 minutes)

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. (2 minutes)

Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes)

Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the lime juice, lime zest, and vanilla extract. (3 minutes)

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt. Begin and end with the dry ingredients, mixing until just combined after each addition. Gently fold in the fresh mint leaves. (5 minutes)

Layer the Cake: Pour one-third of the batter into the prepared Bundt pan. Carefully spoon the cooled strawberry filling over the batter, avoiding the sides and center tube of the pan. Gently spoon the remaining batter over the filling, smoothing the top. (8 minutes)

Bake: Bake in the preheated oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Cool and Unmold: Let the cake cool in the pan on a wire rack for 30 minutes. Then, run a thin knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate or cooling rack and let it cool completely before slicing and serving. (30 minutes)