Print

Moist Blackberry Lemon Pound Cake with Glaze

moist blackberry lemon pound cake - featured image
Print Recipe

A tender, moist pound cake bursting with fresh blackberries and bright lemon flavor, topped with a light and tangy lemon glaze. Perfect for afternoon tea or brunch.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 ½ cups (about 225 g) fresh blackberries
  • 1 cup (120 g) powdered sugar (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)
  • 1 tbsp milk or cream (optional, for glaze)
  • 1 tsp finely grated lemon zest (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust with flour; optionally line bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition until smooth and glossy.
  5. Add lemon zest, lemon juice, and vanilla extract; beat just until combined.
  6. With mixer on low, add flour mixture in three additions alternating with milk (start and end with flour), mixing gently until just combined.
  7. Fold in blackberries gently with a rubber spatula to avoid crushing.
  8. Pour batter into prepared pan and smooth top. Tap pan lightly to release air bubbles.
  9. Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking; tent with foil if browning too fast.
  10. Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely, about 1 hour.
  11. For glaze, whisk powdered sugar with 2-3 tbsp lemon juice until smooth and pourable. Add milk or cream if desired for thinner consistency.
  12. Drizzle glaze evenly over cooled cake and let set for 20-30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to avoid tough cake. Fold blackberries gently to prevent color bleeding. Cool cake completely before glazing to avoid melting glaze. Frozen blackberries can be used if thawed and drained well. For dairy-free or vegan versions, substitute plant-based butter and milk, and use flax eggs.

Nutrition

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

Find it online: https://chrisfeasts.com/moist-blackberry-lemon-pound-cake-recipe-easy-homemade-glaze/