Lemon Blackberry Pound Cake That Always Impresses

Lemon Blackberry Pound Cake delivers a burst of bright citrus with sweet, juicy berries in every slice. This recipe is perfect for anyone craving a moist, flavorful treat that feels both comforting and impressive. Whether you are baking for a family gathering or simply treating yourself, this cake brings bakery-quality results right from your kitchen. The rich pound cake base balances the tartness of fresh lemon with the natural sweetness of blackberries, creating a dessert you will want to make again and again.

Why You’ll Love This Recipe

• Quick to prepare with simple steps that do not require special equipment
• Made with easy-to-find ingredients from your local store
• Perfect for celebrations, afternoon tea, or a sweet weekend treat
• Delivers a moist, tender crumb with a refreshing lemon flavor and bursts of blackberry in every bite
• Impressive presentation that looks as good as it tastes

This recipe stands apart because the batter is enriched for extra moisture, and the berries are folded in gently to keep them whole and juicy. Each bite offers the perfect balance of tangy citrus and sweet fruit, making it a dessert that feels both homely and sophisticated.

Ingredients Needed For Lemon Blackberry Pound Cake

For the Cake

• 1 cup vegetable oil
• 3 large eggs, at room temperature
• 1 packed tablespoon lemon zest, from about 2 lemons
• 1/4 cup lemon juice, from about 1 and a half lemons
• 1 cup sour cream
• 1 and 3/4 cups granulated sugar
• 3 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blackberries, fresh or frozen without thawing

For the Blackberry Glaze

• 1 cup blackberries, fresh or frozen without thawing
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 2 cups powdered sugar, sifted
• 3 to 4 tablespoons milk

For Decoration

• 1 cup fresh blackberries

I grouped the ingredients so you can easily follow each part of the recipe. Keeping blackberries frozen before use helps prevent them from bleeding too much color into the batter.

How to Make Lemon Blackberry Pound Cake

For the Cake

1. Preheat the oven to 325°F (160°C). Grease and lightly flour a 10 to 12 cup bundt pan.
2. In a large mixing bowl, whisk together the oil, eggs, lemon zest, lemon juice, sour cream, and sugar until the mixture looks smooth and fully combined.
3. Sift the flour, baking powder, baking soda, and salt into the wet mixture. Gently fold with a spatula until no visible streaks of flour remain.
4. Add the blackberries and fold slowly to keep them whole and evenly spread through the batter.
5. Pour the batter into the prepared pan. Bake for about 55 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let the cake rest in the pan for 10 minutes. Turn it out onto a wire rack to cool completely.

For the Blackberry Glaze

1. Place the blackberries and sugar in a saucepan over medium heat. Bring to a gentle boil and then reduce to a simmer for 7 to 8 minutes.
2. Mash the berries lightly with a fork or potato masher to release juices. The mixture should look thick and syrupy.
3. Take off the heat and allow it to cool for 5 minutes.
4. Press the mixture through a fine sieve to remove seeds. You should have about 1/4 cup of syrup.
5. In a bowl, whisk the powdered sugar with the blackberry syrup. Add milk a little at a time until you reach a smooth, pourable consistency.
6. Adjust with more powdered sugar if the glaze is too thin or more milk if too thick.
7. Drizzle the glaze over the cooled cake and decorate with fresh blackberries.

The Best Blackberry Glaze

A fresh blackberry glaze adds a beautiful purple hue and a burst of fruity sweetness that pairs perfectly with the tangy lemon cake. It is quick to make and turns a simple cake into a bakery-style dessert.

Ingredients

• 1 cup fresh or frozen blackberries (keep frozen if using frozen)
• 3 tablespoons white sugar
• 1 tablespoon fresh lemon juice
• 2 cups powdered sugar, sifted
• 3 to 4 tablespoons milk

Instructions

1. Combine blackberries, sugar, and lemon juice in a small pot. Heat on medium until the berries soften and start releasing their juice, about 7 minutes.
2. Gently crush the berries with a fork or masher until the mixture becomes juicy and slightly thickened.
3. Strain through a fine sieve to remove seeds, collecting about one quarter cup of smooth syrup.
4. Place the powdered sugar in a bowl, then mix in the syrup. Add milk gradually while stirring until the glaze flows easily but is not too thin.
5. Drizzle over the cooled cake, letting it drip naturally down the sides.

Tip: You can swap the blackberry syrup for fresh lemon juice to create a bright citrus glaze instead.

Serving and Storage Tips

How to Serve

• Cut the cake with a sharp knife for neat slices.
• Enjoy slightly warmed for a soft, tender bite, or serve chilled for a firmer texture.
• Garnish with extra blackberries or a sprinkle of powdered sugar for a polished look.

How to Store

• Keep at room temperature in a sealed container for up to three days.
• Refrigerate for longer storage, up to one week, and allow to reach room temperature before serving.
• Freeze individual slices wrapped in plastic and placed in a freezer-safe bag for up to two months. Thaw overnight in the refrigerator before serving.

What to Serve With Lemon Blackberry Pound Cake

Lemon blackberry pound cake is delicious on its own, but pairing it with the right sides can make it even more memorable. Try these ideas:

• A scoop of vanilla bean ice cream for a cool and creamy contrast.
• A dollop of softly whipped cream to add a light and airy touch.
• Fresh berries to bring extra color and freshness to the plate.
• Serve with a steaming mug of tea or freshly brewed coffee for a warm and comforting break.
• Top with a spoonful of tangy lemon curd to give the cake a lively citrus kick.

Nutritional Information

The following values are approximate and will vary slightly depending on the exact ingredients and portion size:

• Calories: 380 per slice (based on 12 servings)
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 65 mg
• Sodium: 220 mg
• Carbohydrates: 55 g
• Dietary Fiber: 2 g
• Sugars: 32 g
• Protein: 5 g

Chef Emilia

Lemon Blackberry Pound Cake

A moist and tender pound cake infused with bright lemon zest and juice, studded with sweet, juicy blackberries, and finished with a luscious blackberry glaze. Perfect for gatherings, afternoon tea, or as a special treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup vegetable oil
• 3 large eggs, at room temperature
• 1 tbsp lemon zest (from about 2 lemons)
• 1/4 cup lemon juice (from about 1 1/2 lemons)
• 1 cup sour cream
• 1 3/4 cups granulated sugar
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups blackberries, fresh or frozen (unthawed)
• 1 cup blackberries (for glaze)
• 3 tbsp granulated sugar (for glaze)
• 1 tbsp lemon juice (for glaze)
• 2 cups powdered sugar, sifted
• 3 to 4 tbsp milk
• 1 cup fresh blackberries (for decoration)

Equipment

• bundt pan
• Mixing bowls
• whisk
• spatula
• saucepan
• fine sieve
• Wire rack

Method

 

1. Preheat the oven to 325°F (160°C). Grease and lightly flour a 10 to 12 cup bundt pan.
2. In a large bowl, whisk together oil, eggs, lemon zest, lemon juice, sour cream, and sugar until smooth.
3. Sift flour, baking powder, baking soda, and salt into wet mixture. Fold gently until just combined.
4. Fold in blackberries gently to keep them whole and evenly distributed.
5. Pour batter into prepared pan. Bake for about 55 minutes or until a toothpick comes out clean.
6. Let cake cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
7. For the glaze: In a saucepan, heat blackberries, sugar, and lemon juice over medium heat until berries release juice, about 7 minutes.
8. Mash berries, then strain through a fine sieve to remove seeds, yielding about 1/4 cup syrup.
9. Whisk powdered sugar with blackberry syrup, adding milk gradually until pourable consistency is reached.
10. Drizzle glaze over cooled cake and decorate with fresh blackberries.

Notes

Keep blackberries frozen before adding to prevent excess bleeding into the batter. You can swap sour cream with Greek yogurt for a lighter variation. For a citrusy twist, replace blackberry syrup in the glaze with fresh lemon juice. Coat berries in a little flour to keep them from sinking.

Conclusion

This lemon blackberry pound cake is a beautiful balance of bright citrus and sweet berries, creating a dessert that feels special yet easy enough for everyday baking. The soft crumb, vibrant glaze, and fresh fruit topping make it a recipe you will return to again and again. It is ideal for sharing with friends, serving at gatherings, or enjoying as a treat with your family.

If you try this recipe, leave a comment below and give it a star rating so others can see your feedback. Share your creation on Pinterest or Facebook to inspire fellow bakers. What twist would you add to make this cake your own? We would love to hear your ideas.

Frequently Asked Questions

How do I prevent blackberries from sinking in my pound cake?
Coat the blackberries in a light layer of flour before folding them into the batter. This helps them stay evenly spread during baking.

Can I use frozen blackberries in lemon blackberry pound cake?
Yes, you can use them directly from the freezer. Avoid thawing to prevent extra liquid from making the batter too thin.

What is the best way to store lemon blackberry pound cake?
Once the cake has cooled, wrap it well or place it in an airtight container. You can keep it at room temperature for up to three days, or store it in the fridge for about a week.

What can I use as a substitute for sour cream in pound cake?
Unsweetened Greek yogurt is a great alternative. It offers a similar rich texture and a pleasant tang that complements the cake.

How can I make my pound cake extra moist?
Measure ingredients carefully, mix the batter just until combined, and check for doneness a little earlier than the suggested baking time to avoid drying it out.

Can I make this recipe in a different size pan?
Yes, you can bake it in loaf pans, round tins, or even smaller molds. Be sure to adjust the baking time and test with a toothpick to confirm it is fully baked.