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Moist Wild Huckleberry Lemon Pound Cake Recipe with Easy Glaze

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A rich yet light pound cake bursting with bright lemon and tart wild huckleberries, finished with a sweet and shiny glaze. Perfect for any occasion, this cake combines simple ingredients with a moist texture and vibrant flavors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120g) sour cream
  • Zest of 2 medium lemons
  • ¼ cup (60ml) lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (225g) wild huckleberries, fresh or frozen
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) milk (whole or dairy-free alternative)
  • 1 tbsp lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your 9×5-inch loaf pan by greasing with butter and lightly dusting with flour or lining with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 4-5 minutes until light, fluffy, and pale yellow.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Slowly add the dry ingredients to the wet mixture using the mixer on low speed or fold with a spatula until no streaks of flour remain. Avoid overmixing.
  7. Gently fold in the wild huckleberries, folding slowly to keep the berries intact. If frozen, fold them in straight from the freezer.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar, lemon juice, and milk until smooth and pourable but thick.
  12. Drizzle the glaze over the cooled cake and let it set for at least 20 minutes before slicing.

Notes

If using frozen huckleberries, fold them in straight from the freezer to prevent bleeding. Pat juicy berries dry with a paper towel to avoid excess moisture. Tent the cake with foil if browning too fast. Cool completely before glazing to prevent melting. For dairy-free, substitute butter with plant-based margarine and sour cream with coconut yogurt. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

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