Moist Blackberry Lemon Pound Cake

Everyone loves a nice buttery pound cake, and this version is one of my favorites. It’s not overly sweet, and there’s plenty of tart flavor from the blackberries, the lemon zest, and that yummy lemon glaze. What you’ll like best is how moist it is and those beautiful browned edges.

This is a particularly sticky cake, so I always line my loaf pan with parchment paper, something I don’t usually do. You can also use shortening and dust it with flour, but in my experience simply spraying with non-stick spray won’t cut it. And don’t rush the process of creaming the butter and sugar. It’s what gives you that lovely texture.

What You’ll Need

Don’t go substituting things on me. Except I’ll allow Greek yogurt for the sour cream. Reluctantly. Two lemons should be enough. You’ll also need a standard load pan (8×4).

As written, this recipe makes one lovely loaf-pan sized cake. If you’d like to double or triple this recipe, you certainly can. Just use the 2x or 3x button in the recipe card at the bottom of this post and it will do the math for you.

For the Cake

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ¼ cup sour cream, room temperature – this is what makes the cake so moist and tender
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1½ cups blackberries, larger ones cut in half

For the Glaze

• 1 cup powdered sugar
• 1½ tablespoons lemon juice
• 1 tablespoon cream

How to Make

You’ll notice a wide range of possible baking times. This will vary a lot depending on your pan size and the behavior of your oven. Start checking at 55 minutes. You’re looking for a toothpick to crumb out with just a few moist crumbs. Check the toothpick, not the timer.

Getting Started

First things first, get your oven to 350°F and line your loaf pan with parchment paper. I always make sure to leave some overhang on the sides so I can lift the cake out easily later. Trust me, this is SO much better than trying to flip it out of the pan and hoping for the best.

Creaming the Butter and Sugar

This is where the magic happens, and it’s also where most people mess up. Beat that butter and sugar together for the FULL 3-5 minutes on medium-high speed. I know it feels like forever, but this is what creates that light, fluffy texture. You’ll see the mixture get noticeably lighter in color and almost double in volume. Don’t rush this step! I always set a timer for this step to keep me honest.

Add your eggs one at a time, beating well after each addition. If your eggs are cold, the mixture might look a little curdled, that’s why room temperature ingredients matter so much. If you’re seeing that however, it’s okay. Your cake will be fine and I’m not mad at you.

The Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt.

Now here’s the key – you’re going to add this to your butter mixture in three additions, alternating with the sour cream. Start with about 1/3 of the flour mixture on low speed, then half the sour cream, then another 1/3 of flour, the rest of the sour cream, and finish with the remaining flour.

Mix just until combined after each addition. Overmixing once the flour goes in will give you a tough, dense cake instead of that tender crumb we’re after.

Adding the Flavor

Stir in your lemon zest, lemon juice, and vanilla. The batter should smell absolutely amazing at this point…bright and lemony and buttery all at once.

Now the berries. If you’re using large blackberries, cut them in half first. You can toss them with just a tiny bit of flour (maybe a tablespoon) to help prevent them from sinking to the bottom, but I find that this batter is thick enough that it’s not a problem. Then fold them in by hand – no mixer needed. Just use a spatula and fold gently until they’re evenly distributed throughout the batter.

Baking

Pour everything into your prepared pan and get it in the oven.

This cake needs about 55-65 minutes. I always start checking with a toothpick around the 55-minute mark.

The top should be deep golden brown and spring back lightly when you touch it. Don’t worry if it takes up to 70 minutes.

Cooling

Let it cool in the pan for 15 minutes, then use those parchment paper overhangs to lift it out onto a wire rack. All the fruit in this recipe makes it less sturdy than a plain pound cake, so it needs that time in the pan to firm up a bit.

You need to wait until it’s completely cool before glazing, or the glaze will just melt right off. I know it’s hard to wait, but trust me on this one.

The Perfect Glaze

Whisk together your powdered sugar, lemon juice, and cream until smooth. The consistency should coat the back of a spoon but still drip easily. Too thick? Add a tiny bit more cream. Too thin? Add more powdered sugar.

Pour it over the cooled cake and let it set for about 10 minutes before slicing.

Storage Instructions

I actually prefer this cake the next day, it seems moister to me. It will keep just fine at room temperature for about 2 days, wrapped up. If you glazed it, wait until the glaze is completely set before covering, otherwise you’ll end up with a sticky mess.

Freezing: This cake freezes beautifully! Wrap individual slices in plastic wrap and freeze for up to 3 months. Or freeze the whole cake (without glaze) wrapped tightly in plastic wrap and then foil. Thaw overnight at room temperature and add the glaze fresh.

Making Ahead: You can make this a day ahead if you’re serving it for company. Just hold off on the glaze until a few hours before serving.

Simple Variations to Try

Honestly, I prefer this just as it is. But variety is fun too.

• Swap the blackberries for raspberries, blueberries, or even chopped strawberries. Same amount, same method.
• Skip the glaze entirely and just dust with powdered sugar. Sometimes simple is better.
• Replace the vanilla with almond extract (use just ½ teaspoon… it’s strong!). Pairs beautifully with the berries.
• Use ¾ cup blackberries and ¾ cup raspberries for a berry medley situation.
• Add ½ cup shredded coconut with the berries for a tropical touch. (If you like coconut, this coconut lemon Bundt is a winner).

The beauty of pound cake is that it’s pretty forgiving. Most berry and citrus swaps work perfectly with the same basic method 

Questions and Troubleshooting

Printable Recipe