Pound Cake with Lemon Glaze

lightly adapted from here
Ingredients
3 cups granulated sugar
2 sticks softened butter
3 cups cake flour (use regular flour and you’ll be sorry)
8 ounces heavy whipping cream
6 eggs
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
For the berries:
1 cup frozen mixed berries
1 tablespoon sugar

Directions
Cream together butter and sugar in a mixer. Add 1 egg at a time. Add flour and cream, alternating between the two. Add baking powder, salt and vanilla.
Pour into a greased and floured bundt pan. Place in cold oven on the middle rack.Turn the oven to 350 and bake for 1 hour. Remove and let cool completely. Invert cake onto a plate, then drizzle with lemon glaze, and top with berries. Enjoy!

For the glaze: Place powdered sugar in a bowl and stir in lemon juice, add more lemon juice or sugar to get thick consistency.

For the berries: Toss berries and sugar in a microwaveable bowl and microwave for two minutes. Stir again to combine.