Lemon Pound Cake with a Rosy-Pink Lemon-Blackberry Glaze
This lemon pound cake is a showstopper, topped with a gorgeous rosy-pink lemon-blackberry glaze. The recipe features semi-cold butter coated in sugar, which ensures a perfectly tender and moist texture.
Each bite is elevated by a drizzle of warm lemon syrup, infusing the cake with a bright, zesty sweetness. The finishing touch? A luscious lemon-blackberry glaze that adds a pop of color and flavor.
For an extra-moist and flavorful cake, wrap the cooled and glazed lemon pound cake in aluminum foil and let it rest on the counter or in the fridge overnight—or for at least a few hours. You’ll be amazed at how the flavors deepen and the cake becomes even more tender.
This lemon pound cake truly shines on days 2 and 3, making it the perfect make-ahead treat.
I hope you enjoy it as much as I do!
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