Quatre quarts

Name: Quatre quarts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Eggs (about 3) 5.5 oz; Flour 1 ¼ cup; Sugar 0.8 cup; Butter 0.7 cup; Baking powder 1 ¾ tsp; Vanilla extract 1 tsp; Fine salt 1 pinch

it es fr de br

330

Calories per serving

Vegetarian

Energy Kcal 330
Carbohydrates g 36.4
of which sugars g 21.3
Protein g 4.8
Fats g 18.4
of which saturated fat g 10.33
Fiber g 0.5
Cholesterol mg 123
Sodium mg 175

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 8
Cost: Very low

PRESENTATION

Quatre-quarts cake is one of those treats that just hits the spot at family breakfasts or during a chill weekend brunch. Seriously, it’s good. So, this cake comes from Brittany in France and is a traditional pound cake recipe. It’s named because of its method of using equal parts of the main ingredients. Just eggs, flour, sugar and butter, each a quarter of the total weight. Pretty simple. And look, this straightforward way gives the cake its simple charm. Makes it moist and tender. You know, the balance between that rich buttery flavor and gentle sweetness really really sets it apart from other classic French desserts.

I gotta say, it's such a great example of baking with butter done right. Plus, when it’s baking—oh, the aroma! It’s like you’ve got a piece of the French countryside right there in your kitchen. And here’s the thing, in Brittany, they might add a pinch of salt or a splash of vanilla, but the base is so soft and fluffy, it doesn’t need much else. Pairs beautifully with coffee, milk, or tea. For sure.

And you know what makes the French pound cake shine? It's how simple it is to pull together, with equal ingredient weights. Honestly, it’s not just clever—it’s this awesome traditional practice that gets passed down, keeping baking simple and super approachable. While some cakes can get overly sweet or heavy, this easy pound cake recipe stays light, with a golden color and a delicate crumb. Making it for brunch or a snack? Maybe just because you feel like baking something without fuss? This cake's a real winner. Really, every bite is a sweet reminder of how amazing simple cake recipes can be when you stick to the basics. Plus, the ease of prep makes it a go-to for both seasoned bakers and newbies. Can’t go wrong.

INGREDIENTS: Eggs 5.5 oz (160 g) - (about 3); Flour 1 ¼ cup (160 g); Sugar 0.8 cup (160 g); Butter 0.7 cup (160 g); Baking powder 1 ¾ tsp (8 g); Vanilla extract 1 tsp; Fine salt 1 pinch

Preparation

How to prepare Quatre quarts

To make the pound cake, start by melting the butter in the microwave or a bain-marie and set it aside to cool slightly. Meanwhile, pour the eggs into a bowl, add the sugar 1, and flavor the mixture with 1 teaspoon of vanilla extract (alternatively, you can also use the seeds of a vanilla pod). Work the mixture with electric beaters 3.

Until it becomes light and frothy 4. Once ready, sift the flour 5 and baking powder into a bowl 6, add a pinch of salt.

Mix the dry ingredients, then add them to the mixture one tablespoon at a time 7 gently with movements from bottom to top, so as not to deflate the mixture. Once the dry ingredients are incorporated, add a pinch of salt, and slowly pour in the melted, cooled butter while still beating with the electric beaters (8-9).

When the butter is combined, the batter will be ready 10. Grease and flour a rectangular loaf pan measuring 10x4.5 inches, 3 inches high. Bake the pound cake in a preheated static oven at 340°F for 40 minutes. Once ready, remove it from the oven and let it cool slightly,

then turn it out onto a tray 13 and dust with powdered sugar 14. Your pound cake is ready to be enjoyed 15!

Storage

The pound cake can be kept for 2-3 days covered with a glass dome. It can also be frozen after baking.

Tip

To flavor the pound cake, you can also use citrus zest. For optimal baking, it's always recommended to perform the toothpick test before removing the cake from the oven: pierce the pound cake with a toothpick, once removed, check that it is dry. If it is still moist, continue baking.

For the translation of some texts, artificial intelligence tools may have been used.