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Perfect Wild Huckleberry Lemon Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and flavorful wild huckleberry lemon pound cake with a bright lemon zest and a smooth, tangy cream cheese glaze. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (180 ml) buttermilk
  • Zest of 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 1 cup (150 g) wild huckleberries, rinsed and patted dry
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar
  • 2–3 tbsp (30–45 ml) milk or heavy cream
  • 1 tsp vanilla extract
  • Optional: lemon zest for extra zing

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust with flour or line with parchment paper.
  2. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3-5 minutes on medium speed.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together flour, baking powder, and salt.
  5. In a small bowl, combine buttermilk, lemon zest, and lemon juice.
  6. Add dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Gently fold in the wild huckleberries using a rubber spatula, being careful not to crush them.
  8. Pour batter into prepared loaf pan and smooth the top. Tap gently to release air bubbles.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. To make the glaze, beat cream cheese with powdered sugar, milk or cream, vanilla extract, and optional lemon zest until smooth and spreadable.
  12. Once cake is completely cool, drizzle or spread the cream cheese glaze over the top. Let set for at least 30 minutes before slicing.

Notes

Use softened butter, not melted, for best texture. Do not overmix after adding flour to avoid toughness. Fold berries gently to keep them intact. Let cake cool completely before glazing to prevent melting. If batter is too thick after adding berries, add a splash more buttermilk. Oven temperatures vary; start checking doneness early.

Nutrition

Keywords: wild huckleberry pound cake, lemon pound cake, cream cheese glaze, easy pound cake, berry cake, lemon dessert, summer baking

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