Lemon Pound Cake with Fruit Compote

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 large eggs 
• 1.7 cups flour all-purpose
• 1 cup granulated sugar 
• 0.3 cup juice of lemon fresh
• 2 tablespoons lemon zest grated
• 10 oz karo syrup frozen
• 0.3 teaspoon salt 
• 0.3 lb butter unsalted at room temperature
• 8 servings whipped cream 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• loaf pan
• hand mixer
• toothpicks
• spatula

Directions

1. Position a rack in center of oven. Preheat oven to 350F. Grease and flour an 8-by-4-inch loaf pan. Sift flour, baking powder and salt together twice.
2. Using an electric mixer, beat 3/4 cup sugar and butter on medium-high speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in milk and lemon peel (batter will look curdled).
3. Add dry ingredients and beat on low speed just until combined, scraping down side of bowl.
4. Transfer to pan and smooth top with a rubber spatula.
5. Bake loaf until a cake tester comes out clean, 50 to 55 minutes.
6. Let cake cool in pan for 10 minutes; turn cake out onto rack set over a baking sheet.
7. In a small saucepan, cook remaining 1/4 cup sugar and juice over medium heat, stirring, to dissolve sugar. Prick top of cake all over about 1 inch deep with a toothpick.
8. Brush glaze onto cake.
9. Let cake cool completely.
10. Puree raspberries with syrup; serve with cake alongside ice cream, if desired.