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Moist Huckleberry Lemon Pound Cake Recipe with Easy Vanilla Glaze

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A moist, tender lemon pound cake with fresh huckleberries and a creamy vanilla glaze, perfect for gatherings and everyday treats.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) sour cream
  • Zest of 2 large lemons
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (180g) fresh or frozen huckleberries
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (30ml) whole milk or cream
  • 1 teaspoon pure vanilla bean paste or vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer on medium speed, beat the softened butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
  4. Beat in eggs one at a time, scraping down the sides after each addition.
  5. Mix in the fresh lemon zest and lemon juice.
  6. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream in two additions, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in the huckleberries using a rubber spatula, being careful not to break them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 to 70 minutes, starting to check at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before glazing.
  11. In a small bowl, whisk together powdered sugar, milk or cream, vanilla bean paste, and a pinch of salt until smooth and pourable. Adjust consistency as needed.
  12. Drizzle the vanilla glaze over the cooled cake and let it set for 10 to 15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to keep cake tender. Fold berries gently to avoid discoloring batter. Start checking cake doneness at 55 minutes. For extra lemon flavor, grate zest over glaze before it sets. Chilling cake before glazing helps glaze adhere better.

Nutrition

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

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