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Moist Wild Huckleberry Lemon Pound Cake with Zesty Glaze

moist wild huckleberry lemon pound cake - featured image
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A moist and flavorful pound cake bursting with tangy lemon and wild huckleberries, topped with a simple zesty glaze that adds a bright, glossy finish. Perfect for quick baking and any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (120ml) whole milk, room temperature (or almond milk for dairy-free)
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh wild huckleberries (thawed and drained if frozen)
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 teaspoons water or milk (to adjust consistency)

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 light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to butter mixture in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Fold in lemon zest and wild huckleberries gently with a rubber spatula.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack for 30 minutes until warm but not hot.
  10. Prepare glaze by whisking powdered sugar, lemon juice, lemon zest, and water or milk to a smooth, pourable consistency.
  11. Drizzle glaze evenly over cooled cake and let set for 15 minutes before slicing.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid breaking. Start checking cake at 50 minutes to prevent overbaking. Glaze should be pourable but not runny; adjust with water or milk as needed. For dairy-free, substitute butter and milk accordingly. Frozen huckleberries should be thawed and drained before use.

Nutrition

Keywords: wild huckleberry pound cake, lemon pound cake, zesty glaze, easy pound cake, berry cake, quick dessert, bake sale cake

Find it online: https://daintydine.com/moist-wild-huckleberry-lemon-pound-cake-recipe-easy-zesty-glaze-tutorial/