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" Ingredients Strawberry Compote \u2022 1 cup sugar \u2022 1 cup water \u2022 2 cups ripe strawberries, hulled and thinly sliced Lemon  Frozen Yogurt \u2022 3 cups plain whole-milk yogurt \u2022 1 cup heavy cream \u2022 \u00BE cup sugar \u2022 \u00BD tsp. fine (table) salt \u2022 2 tbsp. finely grated lemon zest (from 2 lemons) \u2022 6 tbsp. fresh lemon juice (from 2 lemons)  Pound Cake \u2022 1\u00BD cups all-purpose flour, plus more for pan \u2022 \u00BD tsp. baking powder \u2022 \u00BC tsp. fine (table) salt \u2022 \u00BC cup milk, at room temperature \u2022 \u00BC cup sour cream, at room temperature \u2022 \u00BD tsp. pure vanilla extract \u2022 \u00BD tsp. finely grated lemon zest \u2022 12 tbsp. (1\u00BD sticks) unsalted butter, at room temperature, plus more for pan \u2022 1\u00BD cups sugar \u2022 3 large eggs, at room temperature  Directions To make compote: In a small saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Simmer, undisturbed, for 2 minutes. Transfer to a medium bowl and cool syrup to room temperature. Add strawberries, and refrigerate for at least 2 hours and up to 8 hours.  To make frozen yogurt: Whisk together yogurt, cream, sugar, salt and lemon zest and juice until well blended. Freeze mixture in an ice-cream machine according to the manufacturer&amp;#039;s instructions. Transfer to an airtight container and freeze until firm, about 2 hours.  To make cake: Preheat oven to 350\u00B0F. Butter and flour an 8\u00BD-by-4\u00BD-inch loaf pan. In a medium bowl, whisk together flour, baking powder and salt. Stir together milk, sour cream, vanilla and lemon zest in another medium bowl. In an electric mixer, beat butter on medium-high speed until pale and fluffy, about 5 minutes. Beat in sugar, \u00BD cup at a time, until well blended. Reduce speed to medium, add flour mixture and beat until mixture forms small clumps, about 2 minutes. Add eggs, one at a time, beating until smooth after each addition. Add milk mixture in a slow stream, and beat until batter is smooth and silky, about 3 minutes. Pour batter into prepared pan and bake until a toothpick comes out clean, about 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from mold on wire rack and cool until warm to the touch.  To serve, slice cake and place slices on serving plates. Top each slice with a scoop of frozen yogurt. Drizzle strawberry syrup all around and spoon strawberries on the side. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1934/lemon-sour-cream-pound-cake-recipe-a-56617/>