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Moist Wild Huckleberry Lemon Pound Cake Recipe with Easy Glaze

Moist Wild Huckleberry Lemon Pound Cake - featured image
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A moist and tender lemon pound cake featuring wild huckleberries and a tangy lemon glaze, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons freshly grated lemon zest (about 2 medium lemons)
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups (about 225g) wild huckleberries, fresh or frozen (do not thaw if frozen)
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (adjust for desired consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. In a large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy, about 5 minutes.
  3. Add 4 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract and 2 tablespoons freshly grated lemon zest.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Add dry ingredients to the butter mixture in three parts, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix gently until just combined.
  6. Fold in 1 ½ cups wild huckleberries gently with a rubber spatula to avoid crushing.
  7. Pour batter into prepared loaf pan and smooth the top. Tap gently on the counter to release air bubbles.
  8. Bake for 60-70 minutes, starting to check doneness at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool cake in the pan on a wire rack for 15 minutes, then remove and cool completely before glazing.
  10. To prepare glaze, whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and 1 tablespoon milk until drizzle consistency is reached.
  11. Drizzle glaze evenly over cooled cake and let it set.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid crushing and color bleeding. Start checking cake doneness at 55 minutes to avoid overbaking. Let cake cool completely before glazing to prevent glaze from melting. For dairy-free, substitute butter and milk accordingly. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

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