Print

Moist Huckleberry Lemon Pound Cake

moist huckleberry lemon pound cake - featured image
Print Recipe

A bright and comforting pound cake featuring tart lemon and sweet huckleberries, topped with a tangy lemon glaze. Perfect for summer desserts with a moist, tender crumb and juicy fruit bursts.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 tsp vanilla extract
  • 1 ½ cups (225g) huckleberries, fresh or frozen (thawed and drained if frozen)
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) fresh lemon juice
  • 1 tsp lemon zest (optional)

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 a slight overhang.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet batter in three parts, mixing gently on low speed or folding by hand until just combined.
  7. Gently fold in the huckleberries using a rubber spatula, being careful not to break them. If using frozen berries, ensure they are thawed and drained.
  8. Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 60-70 minutes, checking at 60 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then lift out onto a wire rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency as needed.
  12. Once the cake is completely cool, drizzle the glaze evenly over the top and let it set for about 20 minutes before slicing.

Notes

Toss huckleberries lightly in flour before folding to prevent sinking. Use fresh lemons for best flavor. If the cake browns too fast, tent with foil. Let the cake cool completely before glazing to prevent melting.

Nutrition

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

Find it online: https://bitematrix.com/moist-huckleberry-lemon-pound-cake-recipe-perfect-for-summer-desserts/