Print

Moist Blackberry Lemon Pound Cake Recipe with Easy Zesty Glaze

moist blackberry lemon pound cake - featured image
Print Recipe

A moist and tender pound cake bursting with fresh blackberries and bright lemon zest, finished with a quick and zesty lemon glaze. Perfect for any occasion, this cake combines nostalgic comfort with fresh, fruity flavors.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp fresh lemon zest (about 2 lemons)
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) sour cream, full-fat
  • 1 ½ cups (225g) fresh blackberries (or frozen, thawed and drained)
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1–2 tbsp whole milk or water (to thin glaze if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter and lightly dust with flour, or line it with parchment paper.
  2. Cream the butter and sugar: Beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract and 2 tbsp fresh lemon zest.
  4. In a separate bowl, sift together 3 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  5. Alternate adding dry ingredients and sour cream to the wet mixture: add one-third of dry ingredients, mix on low speed, then add half of the sour cream. Repeat with another third of dry, remaining sour cream, and finish with last third of dry ingredients. Mix just until combined.
  6. Fold in 1 ½ cups fresh blackberries gently using a rubber spatula to avoid crushing.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 60-70 minutes, starting to check at 55 minutes with a toothpick. It should come out with a few moist crumbs but no raw batter. Tent with foil if browning too fast.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  10. Make the glaze by whisking 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1-2 tbsp milk or water until smooth. Adjust thickness as needed.
  11. Drizzle glaze over cooled cake and let set before slicing.

Notes

Use room temperature ingredients for best results. Toss blackberries lightly in flour before folding to prevent sinking. Tent cake with foil if browning too fast. Cool cake completely before glazing to avoid melting the glaze. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based margarine. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: blackberry pound cake, lemon pound cake, zesty glaze, moist cake, berry dessert, lemon dessert, easy pound cake, summer cake

Find it online: https://leilameals.com/moist-blackberry-lemon-pound-cake-recipe-with-easy-zesty-glaze/