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Moist Wild Huckleberry Lemon Pound Cake

wild huckleberry lemon pound cake - featured image
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A moist and flavorful pound cake combining tart lemon zest and wild huckleberries for a perfect dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (150g) wild huckleberries, fresh or frozen
  • 1 tablespoon all-purpose flour (to toss with berries)
  • Optional glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter and lightly dust with flour to prevent sticking.
  2. In a mixing bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, fully incorporating each before adding the next. Stir in 2 teaspoons vanilla extract and 2 tablespoons fresh lemon zest.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Add the dry ingredients to the butter mixture in three batches, alternating with 1 cup buttermilk. Start and end with the dry mix. Mix just until combined.
  6. Toss 1 cup wild huckleberries with 1 tablespoon flour to coat and prevent sinking.
  7. Carefully fold the coated berries into the batter with a spatula, avoiding breaking them up too much.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be golden brown and the top slightly cracked.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Optional glaze: Whisk 1 cup powdered sugar with 2 tablespoons lemon juice until smooth and drizzle over the cooled cake.

Notes

Bring eggs and buttermilk to room temperature before mixing. Cream butter and sugar thoroughly for a light texture. Toss berries with flour to prevent sinking. Avoid overmixing batter to keep cake tender. Tent with foil if browning too fast. Let cake cool completely before glazing.

Nutrition

Keywords: wild huckleberry, lemon pound cake, dessert, easy cake recipe, moist pound cake, lemon zest, wild berries

Find it online: https://sparklechew.com/moist-wild-huckleberry-lemon-pound-cake-recipe-easy-perfect-dessert/