I don’t know if she does this anymore, but I could never understand why my sister would read the end of a book first before anything else. I felt a little like my sister here by baking Le Quatre Quarts (Pound Cake – Yellow Buttenrcake) from Mastering the Art of French Cooking Volume 2 by Julia Child.
The truth is I bought Volume 2 awhile back and have been wanting to try this cake because I really love pound cake. And my wonderful husband bought me a stand mixer for Christmas and I really wanted to use it. And I decided I wasn’t going to have any self-imposed rules anymore about what recipes I’m doing on the blog because that just leads to stress and that’s stupid.
In fact, at the time I made this cake, I felt so relaxed and stress free that almost all the photos came out magazine quality without any editing. Go figure.
Le Quatre Quarts (Pound Cake – Yellow Buttercake) tastes delicious and is a really good stand mixer cake. I used blueberries to top it off but you can use any kind of fresh fruit and it will taste awesome.
1) 1 1/2 sticks of unsalted butter
2) 3 large eggs
3) 1 cup sugar
4) The grated rind of 1 lemon or orange
5) 1 1/4 cups cake flour
6) Fresh fruit (optional)
7) Whipped cream (optional)
Preparation and Baking
1) Turn the oven to 350 degrees.
2) Prepare the 8″ round cake pan by buttering then flouring the pan.
Preparation and Baking #2 – Prepare the Butter
1) Use softened butter or soften the butter by putting it in the microwave for 30 seconds or less.
2) Using the flat beater attachment to the stand mixer, beat the butter until it becomes the consistency of mayonnaise.
3) Set aside.
4) Clean the bowl.
Preparation and Baking #3 – Begin Preparing the Batter
1) Add the eggs, sugar and zest of one lemon to your stand mixer mixing bowl.
2) Using the wire whip attachment on your stand mixer, whisk the eggs, sugar and lemon zest together on low speed then switch to high speed and beat for 4-5 minutes.
Preparation and Baking #4 – Prepare the Flour
1) Take out a sheet of parchment paper.
2) Sift the cake flour onto the parchment paper.
Preparation and Baking #5 – Finish the Batter and Bake!
1) Beat the egg mixture again if it’s lost its body.
2) Gradually add the sifted flour to the egg mixture.
3) Julia says you don’t want a perfect blending.
4) Now add the butter.
5) Pour the batter into the prepared baking pan.
6) Bake for 35-40 minutes.
Finish the Cake
1) When the cake is done (when a toothpick comes out clean), place on a cake rack.
2) Wait 10 minutes, then unmold the cake.
3) Sprinkle with powdered sugar.
4) Add fresh fruit on top (optional).
5) Top with whipped cream! (optional)