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Moist Wild Huckleberry Lemon Pound Cake Recipe with Easy Glaze

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A moist and tender lemon pound cake bursting with wild huckleberries and finished with a sweet-tart glaze that locks in moisture and flavor.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups (~225g) wild huckleberries, gently rinsed and patted dry
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. Cream the butter and sugar using a mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, beating each fully before adding the next.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. Fold in the lemon zest, fresh lemon juice, and wild huckleberries gently with a rubber spatula.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes, checking at 60 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter. Tent with foil if crust browns too fast.
  9. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare the glaze by whisking powdered sugar, lemon juice, and vanilla extract until smooth.
  11. Drizzle the glaze evenly over the cooled cake and let set for at least 20 minutes before serving.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid crushing and color bleeding. Tent cake with foil if edges brown too quickly. Do not glaze while cake is warm to prevent melting. Frozen berries should be folded in while still frozen. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. For dairy-free, substitute buttermilk with coconut yogurt and butter with vegan butter.

Nutrition

Keywords: wild huckleberry, lemon pound cake, moist cake, easy glaze, summer berries, homemade dessert, baking, pound cake recipe

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