I've found recipes with and without lemon juice. Thoughts? Never made it at all before.

This is for a lemon pound cake and I am planning to mix it with my buttercream for a filling. I've only filled with regular or chocolate buttercream until now so I'm open to suggestions.

A little lemon juice in a berry coulis or puree helps brighten the flavor a bit and enhances the flavor of the berries. Usually, it isn't enough to make it super lemony. It is just enough to give the coulis a little kick. I think a lemon pound cake with raspberry buttercream sounds divine.