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Quatre-Quarts Pound Cake
Gourmet Archives

4 cups sifted cake flour
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter,
room temperature
4 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon grated lemon zest
8 large eggs
Confectioner's sugar for dusting cake

Preheat the oven to 325 degrees F. and butter and flour a 10-inch
(3-quart) Bundt pan. Onto a sheet of wax paper sift together twice the
flour with the salt.
In the large bowl of an electric mixer cream the butter, sift the flour
mixture into the butter in batches, beating well after each addition, and
beat the mixture on low speed, scraping down the sides of the bowl,
until it is light and fluffy. Beat in the vanilla, lemon juice, and zest,
beating until the mixture is combined well, and transfer the butter
mixture to a large bowl.
In the mixer bowl, cleaned, whisk together the granulated sugar and
the eggs, put the bowl over a pan of simmering water, and whisk the
mixture until it is just slightly warm. Return the bowl to the mixer and
beat the mixture on high speed for 5 minutes, or until it is thickened,
light, and tripled in volume. Stir one third of the egg mixture into the
butter mixture to lighten it and fold the remaining egg mixture into the
butter mixture gently but thoroughly. Spoon the batter into the pan,
smoothing the top, and bake the cake in the middle of the oven for
1 1/2 hours, or until a tester comes out clean. Let the cake cool in
the pan on a rack for 10 minutes, turn it out onto the rack, and let it
cool completely. Dust the cake with confectioner's sugar.


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