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Moist Huckleberry Lemon Pound Cake Recipe Easy Homemade Glaze

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A luscious, tender pound cake combining tart lemon and bursts of huckleberries with a moist crumb and a bright lemon glaze. Perfect for brunch, afternoon tea, or potlucks.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 ml) sour cream
  • 1 teaspoon vanilla extract
  • Zest from 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup (150 g) fresh or frozen huckleberries (if frozen, do not thaw)
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed with an electric mixer until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Don’t worry if the batter looks curdled.
  5. Mix in sour cream, vanilla extract, and lemon zest until the batter is glossy and slightly thick.
  6. Gradually add the flour mixture in three additions, mixing on low speed or folding gently until just combined. Avoid overmixing.
  7. Gently fold in lemon juice and huckleberries, adding frozen berries directly from the freezer to prevent color bleeding.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Let the cake cool in the pan for 15 minutes. Meanwhile, whisk together powdered sugar and lemon juice for the glaze, adjusting consistency as needed.
  11. Poke holes in the warm cake with a fork or skewer and drizzle the glaze evenly over the top. Let set for at least 30 minutes on a cooling rack before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to keep the cake tender. Add frozen huckleberries directly from the freezer to prevent color bleeding. Tent with foil if edges brown too quickly. Poke holes before glazing to help the glaze soak in. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based alternatives.

Nutrition

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

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