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Moist Wild Huckleberry Lemon Pound Cake Recipe with Easy Glaze

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A moist and flavorful wild huckleberry lemon pound cake with a simple, sweet glaze. This cake combines the tang of lemon zest with bursts of wild huckleberries for a fresh and comforting dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 lemons (about 2 tablespoons)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200 g) wild huckleberries, fresh or frozen (do not thaw if frozen)
  • ¼ cup (60 ml) milk or buttermilk
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, cream the softened butter with granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed.
  5. Mix in lemon zest, fresh lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and milk or buttermilk to the batter, starting and ending with the dry ingredients. Mix gently after each addition to avoid overmixing.
  7. Carefully fold in the wild huckleberries using a rubber spatula, folding gently to avoid crushing the berries.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly to release air bubbles.
  9. Bake for 60 to 70 minutes, checking doneness at 60 minutes with a toothpick. If browning too quickly, tent with foil for the last 10-15 minutes.
  10. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar, lemon juice, and vanilla extract until pourable but thick.
  12. Drizzle the glaze evenly over the cooled cake and let set for at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid color bleeding and crushing. Tent cake with foil if browning too fast. Let glaze set for at least 30 minutes before serving. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut oil and almond or oat milk.

Nutrition

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

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