Lemon Pound Cake with fresh berries and whipped cream
Lemon pound cake topped with fresh berries is the perfect summer dessert. Switch up your berries depending what is in season and then add whipped cream!
Preheat oven to 350 degrees F and grease and line an 8 inch round cake pan.
Add zest into sugar and stir to combine. Allow to sit for about 10-15 minutes for lemon flavor to infuse sugar
Beat sugar and butter together with a mixer until smooth. Add in eggs and beat until combined.
Add in flour and baking powder and mix until batter is smooth.
Pour into prepared pans.
Bake in preheated oven for 35-45 minutes or until a knife comes out clean.
Mix together lemon juice an 1/2 cup sugar in a saucepan over medium heat. Stir until sugar is dissolved.
Using a bamboo skewer, poke holes into warm cake (still in pan). Pour syrup over the top and allow to cool slightly before removing from pan and serving.