Meyer Lemon Quatre-Quarts with Berries & Cream for French Fridays

As we get closer to the weekend and the SF 49ers playoff game against the Giants for a place in the Super Bowl- my heart is filled with pride for our team and my son Taylor.  This has been a dream season  for the team and their fans here in the Bay Area.  Some of you know that my son Taylor is the Digital Media Coordinator for the team from what I share on Facebook and Twitter.  My husband Scott, myself and our entire family have followed Taylor's career with pride this past few years and are thrilled that he is experiencing this incredible season with the 49ers.  I'm preparing myself for the game by sticking to my routine of bringing  goodies to the game for the press box and for sure wearing my lucky red boots.  And you thought I was going to write about French cake, Meyer lemons or berries!  Okay just a few notes....  I decided to flavor my cake with Meyer lemon zest and juice as I have a small stash of my favorite- Meyer lemons.  I splurged and bought berries at the market because I knew immediately when I read the recipe that I wanted to serve them with my cake.  I like this simple cake and will make it again possibly using cognac or rum instead of the lemon flavor.  I also found this cake to be very photogenic.  For the most part the French Fridays with Dorie recipes have all presented photography challenges in one way or another that have pushed me out of my box. I appreciate the simplicity of  photographing food for my blog that is not melting, coagulating or drying out while I try to get that perfect shot.  Please check out the other Quatre-Quarts at French Fridays with Dorie, an online cooking group working our way through Around My French Table by Dorie Greenspan.  Also consider picking up the book and joining this cooking adventure with our group.

This cake is not overly sweet which makes it perfect to enjoy in the afternoon with a cup of tea.  I would love to find a similar recipe for a chocolate Quatre-Quarts cake.  As simple as this cake is to make it's fun to spend a little time dressing it up to serve for company.  I added a few berries, a sprinkle of powdered sugar, some lemon zest and a nasturtium flower on top of mine.

After cutting the cake I spooned creme fraiche, berries and a sprinkling of powdered sugar over each piece before serving.  I had fun with this recipe and I'm looking forward to seeing what everybody else in the group did this week.

Sorry I couldn't find a link to this recipe(just found it!) and we've been asked not to give out the recipes from Around My French Table.  I was surprised to find a few nasturtium flowers that I used to decorate my cake left in the garden after all our freezing cold nights.