Description

Bright, buttery, and berry-packed—Lemon Blackberry Pound Cake is a luscious citrus loaf loaded with fresh blackberries and topped with a zesty lemon glaze. A perfect spring or summer treat for brunch, tea time, or dessert.

Ingredients

For the Cake:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 1/2 cups fresh blackberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tbsp lemon juice
Extra blackberries and lemon zest for garnish (optional)

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Instructions

Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well. Stir in lemon zest, lemon juice, and vanilla.
Add dry and wet ingredients: In a bowl, whisk flour, baking powder, and salt. Add to the wet mixture alternately with sour cream, mixing until just combined.
Fold in blackberries: Gently fold in floured blackberries. Pour batter into the loaf pan and smooth the top.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
Glaze and garnish: Whisk powdered sugar with lemon juice to make glaze. Drizzle over the cooled cake. Garnish with blackberries and lemon zest if desired.

Notes

Use room-temperature ingredients for the best texture.
Tossing berries in flour prevents them from sinking to the bottom.
Cake keeps well covered at room temperature for 2–3 days or refrigerate for longer freshness.