Makes: 6-8 large slices
L emon pound cake, topped with a gorgeous, rosy-pink lemon-blackberry glaze.
This recipe uses semi-cold butter coated in sugar, which produces a better final lemon pound cake texture.
The lemon pound cake is drizzled with warm lemon syrup and has a delicious lemon-blackberry glaze on top.
To make this lemon pound cake extra moist, juicy, and bursting with 100% lemon flavor, wrap the cooled glazed lemon pound cake in aluminum foil and leave it on the kitchen counter or in the fridge overnight, or at least for a few hours. You'll be surprised by how moist and flavorful it becomes.
This lemon pound cake is even better on days 2 and 3, I hope you love it as much as I do!
Before you start
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