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Moist Huckleberry Lemon Pound Cake Recipe with Easy Cream Cheese Glaze

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A moist and tender pound cake bursting with fresh huckleberries and bright lemon flavor, topped with a tangy cream cheese glaze. Perfect for last-minute celebrations or cozy afternoons.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1 tablespoon fresh lemon juice
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (150 g) fresh or frozen huckleberries
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour, tapping out excess.
  2. In a large bowl, beat 1 cup softened butter and 1 ½ cups sugar with an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.
  3. Crack in the eggs one at a time, beating well after each addition.
  4. Beat in sour cream, vanilla extract, lemon zest, and lemon juice until just combined.
  5. In a separate bowl, sift together 3 cups flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated.
  7. Gently fold in 1 cup fresh or frozen huckleberries using a spatula.
  8. Scrape the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 55 minutes.
  10. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  11. Beat together 4 ounces softened cream cheese, powdered sugar, lemon juice, vanilla extract, and enough milk to create a smooth, pourable glaze.
  12. Drizzle the cream cheese glaze over the cooled cake.

Notes

Toss huckleberries in a tablespoon of flour before folding into the batter to prevent sinking. Let the cake cool completely before glazing to avoid melting the glaze. Room temperature ingredients ensure better mixing and texture. Start checking the cake at 55 minutes to avoid overbaking.

Nutrition

Keywords: huckleberry pound cake, lemon pound cake, cream cheese glaze, moist pound cake, easy dessert, berry cake, lemon dessert

Find it online: https://elvafood.com/moist-huckleberry-lemon-pound-cake-recipe-with-easy-cream-cheese-glaze/