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Moist Huckleberry Lemon Pound Cake Recipe with Easy Glaze

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A tender, moist pound cake bursting with tart huckleberries and bright lemon zest, topped with a sweet and tangy lemon glaze. Perfect for any occasion, this cake balances richness and freshness with a comforting texture.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g), sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (227 g), softened
  • 4 ounces cream cheese (115 g), softened
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • ½ cup whole milk (120 ml), room temperature
  • 1 ½ cups huckleberries (about 225 g), fresh or frozen (do not thaw if frozen)
  • For the glaze:
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter and lightly dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and cream cheese until smooth and fluffy, about 2-3 minutes.
  4. Gradually add granulated sugar, beating until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract, lemon zest, and lemon juice.
  7. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix just until combined.
  8. Gently fold in huckleberries with a rubber spatula, careful not to crush berries.
  9. Pour batter into prepared loaf pan and smooth the top gently.
  10. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let cake cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  12. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle glaze over cooled cake.

Notes

Use room temperature ingredients for smooth batter. Toss huckleberries with a little flour before folding to prevent sinking. Start checking cake doneness at 55 minutes to avoid drying out. Grease and flour pan well to prevent sticking. For gluten-free, substitute with 1:1 gluten-free baking flour. For dairy-free, use vegan butter, plant-based cream cheese, and dairy-free milk.

Nutrition

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

Find it online: https://forkifyfun.com/moist-huckleberry-lemon-pound-cake-recipe-with-easy-glaze-step-by-step/