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Perfect Huckleberry Lemon Pound Cake Recipe with Easy Vanilla Glaze

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A moist and tender pound cake featuring fresh huckleberries and bright lemon zest, finished with a simple vanilla glaze. Perfect for special occasions or a comforting treat.

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, sifted (can substitute ½ cup with almond flour for lighter crumb)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (150 g) fresh or frozen huckleberries
  • For the vanilla glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) milk or cream (dairy-free milk for vegan option)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan 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.
  4. In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Beat on low speed just until combined.
  6. Stir in fresh lemon juice gently.
  7. Fold in huckleberries carefully with a rubber spatula to avoid breaking them.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil after 45 minutes if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
  11. Prepare vanilla glaze by whisking powdered sugar, milk or cream, and vanilla extract until smooth.
  12. Drizzle glaze over cooled cake and let set before slicing.

Notes

Use frozen huckleberries straight from the freezer without thawing to prevent excess juice. Tent cake with foil if browning too fast. Let cake cool completely before glazing to prevent glaze from melting. For gluten-free option, substitute flour with gluten-free blend. For vegan adaptation, use flax eggs, dairy-free butter, and plant milk.

Nutrition

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

Find it online: https://vexifood.com/perfect-huckleberry-lemon-pound-cake-recipe-with-easy-vanilla-glaze/