Print

Moist Blackberry Lemon Pound Cake

moist blackberry lemon pound cake - featured image
Print Recipe

A tender and moist lemon pound cake bursting with fresh blackberries and topped with a glossy lemon glaze. Perfect for easy homemade desserts that balance sweet and tart flavors.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour
  • 1 tsp (4 g) baking powder
  • ½ tsp (3 g) salt
  • Zest of 2 lemons
  • Juice of 1 lemon (about 3 tbsp / 45 ml)
  • 1 ½ cups (225 g) fresh blackberries
  • ½ cup (120 ml) milk, whole or 2%
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • 1–2 tbsp (15–30 ml) fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly. Line with parchment paper if desired.
  2. In a large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition to ensure smooth texture.
  4. Stir in the zest of 2 lemons and juice of 1 lemon (about 3 tbsp).
  5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  6. Gradually add the flour mixture to the wet ingredients in three parts, alternating with ½ cup milk, beginning and ending with flour. Mix gently after each addition just until combined.
  7. Gently fold 1 ½ cups fresh blackberries into the batter with a rubber spatula, being careful not to crush them.
  8. Pour batter into prepared loaf pan and smooth the top. Tap the pan lightly to release air bubbles.
  9. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk 1 cup sifted powdered sugar with 1-2 tbsp fresh lemon juice until smooth but pourable to make the glaze.
  12. Drizzle the lemon glaze evenly over the cooled cake and let it set.

Notes

To prevent blackberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter. Avoid opening the oven door frequently during baking to prevent the cake from becoming dense. Cool the cake completely before glazing to avoid glaze melting off. For dairy-free or gluten-free adaptations, substitute butter with coconut oil, milk with plant-based milk, and all-purpose flour with gluten-free flour blend.

Nutrition

Keywords: blackberry lemon pound cake, lemon pound cake, blackberry dessert, moist pound cake, lemon glaze, easy homemade dessert, summer cake

Find it online: https://bitematrix.com/moist-blackberry-lemon-pound-cake-recipe-perfect-for-easy-homemade-desserts/