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Moist Huckleberry Lemon Pound Cake Recipe with Easy Fresh Glaze

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A moist and tender pound cake featuring the bright zing of lemon and the subtle wild sweetness of huckleberries, topped with a fresh lemon glaze. Perfect for gatherings and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (226 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • ½ cup sour cream (120 ml)
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen huckleberries (225 g)
  • For the fresh glaze:
  • 1 cup powdered sugar (120 g)
  • 2–3 tablespoons fresh lemon juice
  • 1 tablespoon milk or cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  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 until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
  6. Fold the dry ingredients into the wet mixture gently until just combined.
  7. Carefully fold in the huckleberries with a rubber spatula, keeping them intact.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Check at 50 minutes for over-browning and tent with foil if needed.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Whisk powdered sugar with lemon juice in a small bowl until smooth. Add milk or cream by teaspoon if too thick.
  12. Drizzle the glaze over the cooled cake and let set for about 10 minutes before slicing and serving.

Notes

If using frozen huckleberries, toss them lightly in a tablespoon of flour before folding in to prevent sinking. Avoid slicing the cake while warm to prevent crumbling. Use parchment paper lining plus butter spray to avoid sticking. Room temperature ingredients help create a tender crumb. Do not overmix after adding flour to keep the cake soft and moist. Apply glaze only when the cake is fully cooled.

Nutrition

Keywords: huckleberry pound cake, lemon pound cake, moist pound cake, fresh lemon glaze, berry dessert, easy pound cake, gluten-free option, dairy-free option

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