Moist and Zesty Lemon Pound Cake Recipe

Greetings fellow foodies,

I’m excited to share with you my recipe for a luscious Lemon Pound Cake with Mixed Berries!

If you’re like me and love tangy, zesty lemon flavors combined with the sweetness of mixed berries, then this recipe is a must-try. This cake is perfect for any occasion, be it a summer picnic, a special celebration, or just a treat for yourself on the weekend.

This Lemon Pound Cake with Mixed Berries is an excellent way to indulge without throwing your healthy eating habits out the window. The low-fat vanilla yogurt adds creaminess without adding extra fat, and the mixed berries make it even healthier as they are overflowing with vitamins and antioxidants.

This cake is moist, flavorful, and has a lovely texture due to the addition of all-purpose flour and baking powder. The lemon glaze adds an extra layer of flavor that brings a refreshing taste to every slice.

All in all, this delicious dessert will make you feel indulgent and satisfied while still staying light on the calories. So why not give it a try? You won’t be disappointed!

Follow me through these next steps to learn How-to bake this scrumptious Lemon Pound Cake with Mixed Berries.

Why You’ll Love This Recipe

Lemon Pound Cake With Mixed Berries
Lemon Pound Cake With Mixed Berries

If you’re a fan of dessert, particularly pound cakes, then this lemon pound cake with mixed berries recipe is going to be your next obsession. First and foremost, it’s an absolute dollar-saving option for home bakers who love to spend less without compromising on their sweet tooth. Not only that, but this recipe is also easy-to-make with ingredients available in your pantry.

But there’s more! This magical lemon pound cake includes fresh blueberries, strawberries, and frozen raspberries that not only enhance the flavor profile of the cake but also boost its nutritional value by adding healthy berries into your diet. The low-fat vanilla yogurt used in this recipe adds a creamy tanginess to the batter that would delight any type of taste buds.

And let’s not forget about the glaze! This pound cake is topped with a delightful lemon glaze that can be made with just a few simple ingredients such as fresh Meyer lemon juice and lemon zest. The glaze provides an incredible burst of citrus flavors that results in a tart yet sweet finish to this delectable dessert.

Finally, this cake is perfect for any occasion – whether it’s served for breakfast or as an after-dinner delights, at birthday parties or picnics, to share with friends or enjoy solo. With just one bite, you’ll fall in love with the delightful combination of the rich cake and tangy fruit, making this pound cake recipe a staple dessert in your household for years to come.

Ingredient List

 Sweet and citrusy!
Sweet and citrusy!

Ingredients for the Lemon Pound Cake With Mixed Berries Recipe

  • 1 cup of unsalted butter, at room temperature
  • 2 cups of granulated sugar
  • 3 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • A pinch of salt
  • 4 large eggs, at room temperature
  • A cup of low-fat vanilla yogurt
  • The zest and juice of one Meyer lemon
  • 1/2 cup of frozen raspberries
  • 1/2 cup of fresh blueberries
  • A Strawberry, chopped

Note: You can use a combination of frozen blueberries and raspberries if you can’t find fresh ones.

The Recipe How-To

 Nothing says summer like mixed berries!
Nothing says summer like mixed berries!

Now that we have gathered our ingredients and prepped our tools, it’s time to dive into the recipe how-to. In this section, I will guide you step-by-step through the process of creating a scrumptious Lemon Pound Cake with Mixed Berries.

Preparing the Batter

  1. Preheat your oven to 325°F (162°C). Grease a 9×5 inch loaf pan or baking dish with unsalted butter and lightly dust it with flour.
  2. Using an electric mixer, cream together 2 sticks (1 cup) of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. This should take about 3 minutes.
  3. Add in eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as you mix.
  4. Next, beat in 1 tablespoon of grated lemon rind using low speed.
  5. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
  6. Alternate adding the flour mixture and 3/4 cup of low-fat vanilla yogurt to the butter mixture, starting and ending with the flour mixture. Mix just until fully combined.

Adding Mixed Berries

  1. Rinse your berries and pat them dry using paper towels.
  2. Toss together frozen raspberries, fresh blueberries, fresh strawberries and arrange them over the lemon pound cake batter.
  3. Use a spoon to gently push any berries that stick out back into the batter.

Baking Your Lemon Pound Cake

  1. Bake the cake for about an hour until golden brown on top or until an inserted toothpick comes out clean.
  2. Once the cake is out of the oven, allow it to cool on a wire rack for 15 minutes before transferring it into a plate.

Making the Lemon Glaze

  1. While your cake cools, mix together 1/2 cup of lemon juice, 1 tablespoon of grated lemon zest and 1 cup of powdered sugar in a medium bowl with a whisk.
  2. Once the cake has cooled, drizzle the lemon glaze mixture over the cake using a spoon.

That’s it – you’ve completed the how-to! With each bite of this mouth-watering Lemon Pound Cake with Mixed Berries, you’ll taste a burst of sweetness from the berries blended seamlessly with the subtle tanginess of fresh lemon.

Substitutions and Variations

 Lemon and berries? That's a match made in heaven!
Lemon and berries? That’s a match made in heaven!

Dear cooking enthusiasts,

Are you looking for ways to personalize this tantalizing Lemon Pound Cake With Mixed Berries recipe? Do not fret! Let us dive right into some potential substitutions and variations that will suit your preferences.

Are you watching your waistline? Instead of using butter for the cake, try substituting it with the same amount of low-fat vanilla yogurt. This will spare you some calories while retaining a delectable taste.

To mix things up, try using frozen raspberries or strawberries instead of fresh ones in your mixed berries topping. They are perfect substitutes that would create a similar taste experience as the original recipe.

If you want to add more citrus flavor to your cake, consider incorporating grated Meyer lemon rind in the batter. The subtle yet fragrant taste of the Meyer lemon will add a touch of sweetness and aromatics to your treat.

Looking for something different from the Lemon Glaze topping? Try adding a dash of pepper to it. This addition might appear unusual at first glance but trust me, it is a delightful surprise worth trying.

Another option is to trade in the mixed berries for triple berries. The recipe is forgiving enough to accommodate different berry combinations such as blueberry-raspberry mixture or strawberry-blueberry blend.

Lastly, bundt cakes make for a regal dessert that never fails to impress. You can substitute the traditional rectangular cake pan with a Bundt pan – which adds an element of style and flair to any occasion.

Remember, there are endless possibilities when it comes to customizing recipes. Be adventurous and don’t hesitate to try new combinations until you find what speaks to your unique palate.

Happy baking!

Serving and Pairing

 It's not a tea party without a slice of pound cake!
It’s not a tea party without a slice of pound cake!

When it comes to serving and pairing the lemon pound cake with mixed berries, there are endless options to explore. My personal favorite way to serve this delicious dessert is with a dollop of whipped cream on top along with a luscious mixed berry sauce drizzled generously over the pound cake. The sweet-tart flavor of the fresh berries, combined with the rich texture of the cake, creates a symphony of flavors in your mouth, providing you with an unforgettable dining experience.

If you want to add some more dimension to your serving, consider pairing it with some strawberry or blueberry ice-cream. The coolness and silkiness of the ice cream will cut through the richness of the cake, offering balance in terms of flavor and texture. Another fantastic option is to pair it with a glass of meyer lemonade or some hot brewed tea, like Earl Grey or Lemon Zinger Tea.

You can also serve it as an elegant dessert for special occasions by cutting it into thin slices and arranging them on pretty dessert plates. If you want to take it up one notch further, try adding some fresh berries or glaze as decoration. This beautiful presentation will surely impress your family and guests.

In conclusion, serving and pairing depends on your preference and creativity, but trust me when I say that whatever option you choose, this lemon pound cake with mixed berries recipe won’t disappoint.

Make-Ahead, Storing and Reheating

 Lemon lovers, this one's for you.
Lemon lovers, this one’s for you.

If you’re planning on serving this Lemon Pound Cake with Mixed Berries at a special event or just want to get a head start on your baking, it can be made ahead and stored for later use. To ensure the cake stays fresh and moist, store it in an airtight container in the refrigerator for up to two days.

When reheating the cake, be sure to let it come to room temperature first. Once it has reached room temperature, preheat your oven to 350°F (175°C) and place the cake on a baking sheet. Heat the cake for 10-15 minutes or until heated through.

If you want to serve individual slices, you can also freeze them ahead of time. Allow each slice to cool completely before wrapping tightly in plastic wrap and placing in an airtight container or freezer bag. The cake can be frozen for up to one month.

To thaw frozen slices, remove them from the freezer and allow them to come to room temperature on a plate covered with plastic wrap or a paper towel. Alternatively, you can reheat the slices in the microwave for 30 seconds to 1 minute, depending on your microwave’s power settings.

Remember that freezing and reheating baked goods can sometimes affect texture or taste, so it’s always best to enjoy this Lemon Pound Cake with Mixed Berries fresh if possible. However, these make-ahead and storage options are great for busy schedules or last minute entertaining situations.

Tips for Perfect Results

 Serve this pound cake and watch it disappear before your eyes.
Serve this pound cake and watch it disappear before your eyes.

When it comes to making a perfect lemon pound cake with mixed berries, there are a few tips and tricks that can take your cake from good to great. In this section, I will share with you some of my favorite tips for achieving perfect results every time.

1. Make sure all ingredients are at room temperature before starting:

When making the pound cake batter, it’s important to make sure all ingredients are at room temperature. This includes the eggs, butter, and yogurt. Room temperature ingredients will blend together more easily, resulting in a smoother batter that will rise more evenly in the oven.

2. Properly measure the flour:

Measuring the flour properly is crucial for any baking recipe. If you scoop the flour directly from the bag using a measuring cup, you could end up adding too much flour to your recipe, which can lead to a dense cake that doesn’t rise properly. Instead, spoon the flour into your measuring cup and level it off with a knife.

3. Use frozen berries for the mixed berry sauce:

For the mixed berry sauce recipe, using frozen berries instead of fresh will help break down the fruits and release more juice during cooking. This will result in a thicker and more flavorful sauce that tastes delicious with every bite of cake.

4. Don’t overmix the batter:

Overmixing the batter can result in a dense cake with air pockets or tunnels throughout. Mix just until all ingredients are well combined and don’t try to overbeat the mixture.

5. Add a little baking powder for extra lift:

Adding an extra teaspoon of baking powder to your cake batter can give it extra lift and help it rise higher in the oven.

By following these simple tips you should create an impeccable lemon pound cake with mixed berries even if you try this recipe for the first time!


As we near the end of this recipe article, I thought it would be helpful to include a section on frequently asked questions relating to this lemon pound cake with mixed berries recipe. I understand that sometimes things can be confusing, and you may have specific questions that were not addressed in the previous sections. Fear not, as I am here to help clarify any uncertainties and offer my expert advice on how to make this delicious dessert a success. So without further ado, let’s dive into the FAQ section.

Why is my lemon pound cake dry?

When a cake turns out dry, it could potentially be due to being in the oven for too long or having too much flour and not enough butter or sugar. A useful tip would be to reduce the oven temperature or remove it earlier.

What causes a pound cake to be gummy?

When preparing a cake, it is essential to avoid overmixing the flour as it can trigger the gluten and lead to a hard, unappetizing texture. This often happens when butter and sugar are not creamed correctly, resulting in a rubbery cake instead of the desired soft, spongy texture.

What is Elvis Presley pound cake?

Legend has it that Elvis’s childhood friend, Janelle McComb, baked pound cake for him. In 1987, on the 10th anniversary of Elvis’s death, McComb shared her recipe with the Sterns. They explain that each year during the Christmas season, McComb would bake two loaves of pound cake and bring them to Graceland.

How do you mess up a pound cake?

When incorporating eggs into the batter, it’s crucial to add them one by one and beat until the yolk vanishes. I advise against overbeating the eggs as it may result in either the batter overflowing during baking or the crust turning fragile and separating from the cake upon cooling. It’s best to exercise caution and stop beating once the yolk disappears.

Bottom Line

In conclusion, making a Lemon Pound Cake with Mixed Berries is not only easy but also fun. It’s a versatile dessert that can be enjoyed anytime, anywhere and is always a crowd-pleaser. Whether it’s for a special occasion or simply for your own pleasure, this cake is perfect.

By following the simple steps and using high-quality ingredients, you can make an unforgettable dessert that everyone will love. Although I have provided substitutions and variations, I encourage you to experiment with your own ideas to create a cake that suits your preferences.

Just remember, when it comes to the Lemon Pound Cake with Mixed Berries, the possibilities are endless. You can swap out the berries for different types of fruits such as kiwi, mango or passionfruit, or maybe even incorporate cream cheese frosting to top it off!

So go ahead and give this wonderful recipe a try! It’s both simple and delicious. Trust me, once you’ve tasted it, you’ll never go back to any other kind of pound cake. So grab some berries and let’s get baking!

Lemon Pound Cake With Mixed Berries

Lemon Pound Cake With Mixed Berries Recipe

Pound cake is so under-utilized in my humble opinion. It is so delicious with fruit toppings and in this case, a dollop of vanilla yogurt. Recipe is from Cooking Light Magazine.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Citrus, Dessert, Easy, Fruit, Healthy, Lemon, Weeknight
Prep Time 20 minutes
Cook Time 45 minutes
Calories 284.5kcal



  • cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 large egg whites
  • 1 large egg
  • 1 teaspoon lemon rind, grated
  • 1 teaspoon lemon extract
  • 1/4 cup low-fat vanilla yogurt


  • 1 cup strawberry, sliced
  • 1/3 cup fresh blueberries
  • 1 (10 ounce) package frozen raspberries, in syrup (thawed and undrained)
  • 1 cup low-fat vanilla yogurt


  • Preheat oven to 350 degrees F. Coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 teaspoons flour.
  • Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder; stirring with a whisk; set aside.
  • Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg; beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
  • To prepare topping; combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.


Serving: 155g | Calories: 284.5kcal | Carbohydrates: 46.1g | Protein: 5.8g | Fat: 9g | Saturated Fat: 5.4g | Cholesterol: 45.5mg | Sodium: 127.8mg | Fiber: 2.5g | Sugar: 31.3g

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