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Moist Huckleberry Lemon Pound Cake with Glaze

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A tender and flavorful pound cake featuring fresh huckleberries and bright lemon zest, topped with a tangy homemade lemon glaze. Perfect for summer gatherings or a simple weekend treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ cup (120 ml) full-fat sour cream
  • 1 cup (150 g) fresh huckleberries, rinsed and drained
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, cream 1 cup softened unsalted butter with 1 ¾ cups granulated sugar using an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. Stir in lemon zest, 1 teaspoon vanilla extract, and ¼ cup fresh lemon juice.
  5. In a separate bowl, whisk together 2 ½ cups sifted all-purpose flour and 2 teaspoons baking powder.
  6. Gradually add the flour mixture to the butter mixture in three additions, alternating with ½ cup sour cream, starting and ending with flour. Mix gently on low speed or fold carefully to avoid overmixing.
  7. Fold in 1 cup fresh huckleberries gently with a rubber spatula.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55 to 65 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth to make glaze.
  12. Drizzle glaze over cooled cake and let set for 20 minutes before slicing.

Notes

[‘Use room temperature ingredients for best results.’, ‘Fold berries gently to avoid breaking and discoloring the batter.’, ‘Tent cake with foil if it browns too quickly.’, ‘Cool completely before glazing to prevent glaze from melting.’, ‘Frozen huckleberries can be used without thawing.’, ‘Substitute Greek yogurt or dairy-free yogurt for sour cream if needed.’, ‘For gluten-free, use a 1:1 gluten-free baking flour blend and add extra baking powder.’, ‘Butter can be replaced with plant-based spread for dairy-free version.’]

Nutrition

Keywords: huckleberry pound cake, lemon pound cake, lemon glaze, summer dessert, moist pound cake, berry cake, easy pound cake recipe

Find it online: https://cooksyla.com/moist-huckleberry-lemon-pound-cake-recipe-easy-homemade-glaze/