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. And it’s also one of those cakes that so many app users have raved about, saying things like, “This is the best lemon pound cake I’ve ever had.” Honestly? I agree.
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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