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Moist Huckleberry Lemon Pound Cake Recipe Perfect for Summer Desserts

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A moist and tender pound cake bursting with tart huckleberries and bright lemon flavor, topped with a thin, glossy lemon glaze. Perfect for summer afternoons and simple weekend treats.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (115g) unsalted butter, softened (room temperature)
  • ¼ cup (60ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons fresh lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • ½ cup (120ml) whole milk or buttermilk
  • 1 cup (150g) fresh or frozen huckleberries, thawed and drained if frozen
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon melted unsalted butter (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then dust lightly with flour.
  2. In a large bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
  3. Using a hand or stand mixer, beat the softened butter and vegetable oil on medium speed until smooth and creamy (about 2 minutes). Gradually add the granulated sugar and continue beating until fluffy and pale (3-4 minutes).
  4. Add eggs one at a time, mixing well after each addition. Then mix in lemon zest and lemon juice.
  5. Alternately add the flour mixture and milk (or buttermilk) to the wet ingredients, starting and ending with flour. Mix each addition just until incorporated.
  6. Gently fold in the huckleberries using a rubber spatula, taking care not to break them up.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  8. Let the cake cool in the pan on a wire rack for about 15 minutes, then remove from the pan and cool completely (about 1 hour).
  9. Prepare the lemon glaze by whisking powdered sugar, lemon juice, melted butter, and a pinch of salt until smooth. Adjust thickness as needed.
  10. Drizzle the glaze evenly over the cooled cake and let set for 10 minutes before slicing. Serve at room temperature.

Notes

Use room temperature ingredients for best texture. Gently fold in berries to avoid color bleeding. If cake browns too fast, tent with foil during last 10 minutes. Measure flour by spooning and leveling to avoid dense cake. Frozen huckleberries should be thawed and drained before use. For dairy-free or gluten-free options, substitute ingredients as suggested.

Nutrition

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

Find it online: https://emmaoven.com/moist-huckleberry-lemon-pound-cake-recipe-perfect-for-summer-desserts-2/