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Moist Blackberry Lemon Pound Cake Loaf

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A moist and flavorful pound cake loaf combining juicy blackberries with bright lemon zest, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup (60ml) whole milk, room temperature
  • 2 tbsp freshly grated lemon zest (from about 2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh or frozen blackberries (if frozen, do not thaw)
  • Optional Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
  2. In a mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Alternately add the dry ingredients and ¼ cup whole milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. Stir in 2 tbsp grated lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract.
  7. Gently fold 1 cup blackberries into the batter using a rubber spatula, being careful not to break them up.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over cooled loaf and sprinkle with extra lemon zest.

Notes

Use frozen blackberries straight from the freezer without thawing to prevent color bleeding. Avoid overmixing after adding flour to keep the cake tender. Tent with foil if edges brown too quickly. Let the cake cool fully before slicing to maintain moist crumb. For gluten-free, substitute flour with almond or gluten-free baking flour. For dairy-free, use vegan margarine and almond or oat milk.

Nutrition

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

Find it online: https://elaraeats.com/moist-blackberry-lemon-pound-cake-loaf-recipe-easy-homemade-dessert/