Lightly Lemoned Pound Cake with Mixed Berry Compote

So my husband wanted me to enter the Come For Dessert Contest sponsored by the Egg Council. I feel like you should have an item that is really your "thing" to enter a contest.  Recently I have started to make Pound Cake with Mixed Berry Compote, and it is starting to become my signature dessert. The compote is a great way to use up small amounts of berries, and whatever is in the freezer.

Lightly Lemoned Pound Cake with Mixed Berry Compote

1 c butter
3 c pure cane sugar
6 eggs
3 c all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c plain greek yogurt or sour cream
juice from 1 lemon (about 2 Tbs.)
zest from 1 lemon (about 1 tsp.)
powdered sugar (optional)

1. Preheat oven to 325.
2. Grease and flour a tube pan or bundt pan.
3. In a bowl, cream butter. 
4. Gradually beat in sugar until light and fluffy, about 5-7 minutes. 
5. Add eggs, one at a time, beating well after each addition. 
6. Combine flour, baking soda and salt.
7. Combine yogurt, lemon juice and zest. 
8. Add flour mixture alternately with yogurt mixture, beating until just combined.
9. Pour into prepared pan.
10. Bake at 325 for 70 - 80 minutes, until tester comes out clean.
11. Cool for 15 minutes, then remove from pan to cool completely.
12. Sprinkle with  powdered sugar, if you would like

Mixed Berry Compote

2 Tbs Lemon Juice
3 Tbs Butter
4 Tbs Brown sugar
3 cups mixed berries (blueberry, strawberry, raspberry, ground cherry)

Heat lemon juice, butter, and brown sugar until bubbly. Add berries, and stir.  Heat for 3 minutes, until it looks bubbly again. You can serve the compote hot or room temperature.  Let people scoop the compote over their slices of cake.

Did I mention it won 2nd place?