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Moist Wild Huckleberry Lemon Pound Cake Recipe with Easy Glaze

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A moist and flavorful pound cake bursting with the tartness of wild huckleberries and the brightness of lemon, finished with a thin, sweet, and tangy glaze.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature (or plain yogurt)
  • Zest of 2 medium lemons
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup (150 g) wild huckleberries, gently rinsed and patted dry
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan or line it 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 eggs one at a time, beating well after each addition. Batter may look curdled, which is normal.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the flour mixture and buttermilk alternately to the batter, starting and ending with the flour mixture. Mix just until combined.
  6. Gently fold in lemon zest, lemon juice, and wild huckleberries using a spatula to avoid breaking the berries.
  7. Pour batter into prepared pan, smooth the top, and tap the pan lightly to release air bubbles.
  8. Bake for 60-70 minutes, checking doneness at 60 minutes with a toothpick. Tent with foil if browning too fast.
  9. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle glaze over cooled cake.

Notes

Use room temperature ingredients for best results. Fold in berries gently to keep their shape and prevent color bleeding. If using frozen huckleberries, thaw and drain well. Avoid overmixing after adding flour to keep cake tender. Let cake cool completely before glazing to prevent glaze from melting.

Nutrition

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

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