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Moist Lemon Pound Cake Recipe with Easy Berry Glaze for Perfect Dessert

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A moist and dense lemon pound cake with a tangy-sweet berry glaze, perfect for any occasion. This easy recipe combines fresh lemon zest and juice with a vibrant berry glaze made from frozen berries.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) buttermilk (or regular milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • For the Berry Glaze:
  • 1 cup (150g) frozen mixed berries (blueberries, raspberries, blackberries)
  • ¾ cup (90g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line the bottom with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition until smooth and creamy.
  4. Stir in lemon zest and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Add dry ingredients to the butter mixture in three parts, alternating with buttermilk and lemon juice in two parts, starting and ending with dry ingredients. Fold gently after each addition without overmixing.
  7. Pour batter into prepared loaf pan and smooth the surface.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, combine frozen berries, powdered sugar, lemon juice, and water in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally until berries break down and mixture thickens. Let cool slightly.
  11. Once cake is cool, spoon berry glaze over the top, letting it drip down the sides. Refrigerate for 30 minutes if desired to set glaze.

Notes

Use fresh lemon zest avoiding the white pith to prevent bitterness. If glaze is too thick, add a splash of water; if too thin, add more powdered sugar. Room temperature ingredients help achieve a smooth batter. Do not overbake to keep cake moist. The glaze can be prepared a day ahead and reheated slightly before use.

Nutrition

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

Find it online: https://lucastable.com/moist-lemon-pound-cake-recipe-with-easy-berry-glaze-for-perfect-dessert/