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Moist Huckleberry Lemon Pound Cake Recipe with Easy Vanilla Bean Glaze

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A moist and tangy lemon pound cake bursting with fresh huckleberries and topped with a silky vanilla bean glaze. Perfect for brunch, tea, or any special occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 tbsp freshly grated lemon zest (from about 2 lemons)
  • 3 tbsp fresh lemon juice
  • 1 ½ cups fresh or frozen huckleberries
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp whole milk (or more to thin)
  • 1 tsp pure vanilla bean paste or seeds scraped from 1 vanilla bean pod

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease your 9×5-inch loaf pan with butter and dust with flour or line it with parchment paper for easy removal.
  2. Cream the butter and sugar: In a large bowl, use your electric mixer to beat 1 cup (227g) softened butter and 2 cups (400g) granulated sugar until pale and fluffy—about 4 to 5 minutes.
  3. Add the eggs: Crack in 4 large eggs, one at a time, beating well after each addition. If the batter looks like it’s curdling, add a tablespoon of the flour to bring it back together.
  4. Mix dry ingredients: In another bowl, sift together 3 cups (375g) flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Combine wet ingredients: Stir 1 cup (240ml) whole milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest into the creamed butter mixture.
  6. Alternate adding dry and wet: Add the dry ingredients in three parts, alternating with the milk mixture, beginning and ending with the dry. Mix on low speed just until combined after each addition to avoid overmixing.
  7. Fold in huckleberries: Gently fold 1 ½ cups fresh or frozen huckleberries into the batter using a rubber spatula. Take care not to overmix or break the berries.
  8. Pour and bake: Pour the batter evenly into your prepared loaf pan and smooth the top gently. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  9. Cool before glazing: Let the cake cool in the pan on a wire rack for about 15 minutes, then transfer it out to cool completely before adding the glaze.
  10. Prepare the vanilla bean glaze: In a small bowl, whisk together 1 cup (120g) sifted powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla bean paste or scraped seeds until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
  11. Glaze the cake: Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides. Let it set for at least 20 minutes before slicing.

Notes

If the cake browns too quickly, tent loosely with foil halfway through baking. Toss berries in a tablespoon of flour before folding to prevent bleeding. Use fresh lemon juice for best flavor. Let cake cool completely before glazing to prevent glaze from melting off. Variations include gluten-free flour, dairy-free milk and butter substitutes, and berry swaps.

Nutrition

Keywords: huckleberry pound cake, lemon pound cake, vanilla bean glaze, moist pound cake, berry cake, lemon dessert, easy pound cake recipe

Find it online: https://prismtaste.com/moist-huckleberry-lemon-pound-cake-recipe-with-easy-vanilla-bean-glaze/