Glazed Lemon Pound Cake

This lemon pound cake is my spring and summer dessert of choice because it feels so fresh and bright. I use both lemon zest and lemon juice in the batter for maximum lemon flavor, and then drizzle a simple glaze over the top while it's still warm so it soaks in slightly. It's the kind of cake that keeps beautifully for three to four days, actually getting better as the lemon flavor deepens. Slice it thin and serve it with fresh berries and whipped cream for a truly beautiful dessert.