Description
A tangy, citrus-infused pound cake layered with huckleberries for a burst of sweet-tart flavor. This moist crumb and vibrant taste make it a standout dessert for spring mornings or afternoon tea, paired with cream cheese frosting to balance richness.
Ingredients
Unsalted Butter (1 cup / 230g)
Granulated Sugar (1¼ cups / 250g)
Light Brown Sugar (½ cup / 100g)
Eggs (3 large)
Vanilla Extract (1½ tsp)
All-Purpose Flour (2 cups / 240g)
Baking Powder (1 tsp)
Salt (¼ tsp)
Buttermilk (1 cup / 240ml)
Lemon Zest (1 large lemon)
Lemon Juice (⅔ cup / 150ml)
Huckleberries (1½ cups)
Cream Cheese (8 oz / 227g, softened)
Powdered Sugar (1¼ cups / 125g)
Unsalted Butter (½ cup / 113g, softened for frosting)
Instructions
Preheat oven to 350°F (180°C). Prepare three 9-inch pans with nonstick spray
Cream butter until smooth for 1 minute on high speed
Add sugars and beat until light (2-3 minutes)
Beat in eggs and vanilla until incorporated (2 minutes)
Whisk dry ingredients: flour, baking powder, salt
Gradually add dry to wet mixture on low speed (5 seconds)
Stir in buttermilk, lemon zest, and juice
Toss huckleberries in 1T flour to prevent sinking
Evenly distribute batter into pans
Bake 21-26 minutes until toothpick is clean
Mix frosting: beat cream cheese until smooth, add butter, then add powdered sugar gradually
Trim cake tops before layering and frosting
Notes
Use room-temperature ingredients for better emulsion
Room temp ingredients create better emulsion
Use digital scale for precision
Add huckleberries in flour to avoid sinking
Vegetarian and halal-friendly (no pork/alcohol)
- Prep Time: 35
- Cook Time: 25
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 42g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg