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Lemon-Rosemary Pound Cake
With Strawberries and Red Grapes

Makes 8 servings

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 lemon
• 2 teaspoons minced fresh rosemary
• 1 cup (2 sticks) butter
• 1 1/2 cups sugar
• 4 eggs

STRAWBERRY-GRAPE COMPOTE

• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 2 cups freshly slices strawberries
• 2 cups seedless red grapes, halved

Preheat oven to 325 degrees. Sift together the flour and baking powder, and set aside. Grate the zest from the lemon. Juice the lemon. Combine the zest, juice and rosemary, and set aside.

With a mixer, cream together the butter and sugar. Beat in the eggs one at a time. Add the lemon-rosemary mixture and blend. Add the flour mixture and mix until evenly blended, but do not overmix.

Pour the batter into an 8-inch square pan sprayed with nonstick cooking spray. Bake for 30 minutes. Lower the heat to 300 degrees and loosely cover the cake with foil. Bake another 35 minutes, or until a toothpick inserted in the cake comes out clean.

Allow to cool at least 15 minutes.

Prepare the Strawberry-Grape Compote while the cake is baking. Combine 1 cup water, the sugar and lemon zest in a saucepan over medium heat. Continually stirring, cook until the sugar is dissolved. Bring the liquid to a boil.

Remove from the heat and let stand at least 1 hour.

Add fresh fruit and let stand at least 30 minutes before serving with the pound cake.

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