📝 About This Recipe
Tracing its roots back to 18th-century Brittany, the Quatre-Quarts (literally 'four-quarters') is the ancestor of the modern pound cake, celebrated for its sublime simplicity and dense, velvety crumb. This recipe achieves a perfect balance of buttery richness and a delicate hint of citrus, creating a cake that is as comforting as it is sophisticated. It is the ultimate canvas for seasonal fruits or a simple dusting of sugar, embodying the timeless elegance of French home baking.
🥗 Ingredients
The Four Quarters
- 250 grams Unsalted high-quality butter (softened to room temperature)
- 250 grams Granulated white sugar (superfine/caster sugar preferred)
- 4 pieces Large eggs (at room temperature (approx. 250g total))
- 250 grams All-purpose flour (sifted twice for aeration)
Aromatics & Leavening
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine sea salt (enhances the buttery flavor)
- 1 tablespoon Pure vanilla extract (use high-quality Madagascar vanilla)
- 1 teaspoon Lemon zest (finely grated)
The Finishing Touches
- 1 tablespoon Confectioners' sugar (for dusting)
- 1 tablespoon Softened butter (for greasing the pan)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Generously grease a 9x5 inch loaf pan with softened butter, then line the bottom and long sides with a single strip of parchment paper, leaving a slight overhang for easy removal.
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3
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until thoroughly combined; set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed. Beat for 5-7 minutes until the mixture is pale, light, and exceptionally fluffy.
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5
Add the lemon zest and vanilla extract to the butter mixture and beat for another 30 seconds to release the essential oils.
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6
Reduce the mixer speed to medium and add the eggs one at a time. Ensure each egg is fully incorporated and the batter is smooth before adding the next.
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7
If the batter begins to look curdled, add a tablespoon of the flour mixture to help emulsify the fats and liquids.
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8
Turn the mixer to the lowest setting. Gradually add the dry ingredients in three batches, mixing only until just combined. Do not overmix, or the cake will be tough.
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9
Give the batter a final fold by hand with a rubber spatula, scraping the bottom and sides of the bowl to ensure no flour pockets remain.
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10
Transfer the thick, glossy batter into the prepared loaf pan and smooth the top with a spatula.
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11
Bake for 50 to 60 minutes. At the 45-minute mark, check for browning; if it's darkening too quickly, tent loosely with foil.
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12
The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
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13
Cool the cake in the pan on a wire rack for 15 minutes. This allows the structure to set before moving.
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14
Lift the cake out using the parchment overhang and place it directly on the wire rack to cool completely to room temperature.
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15
Once cooled, dust lightly with confectioners' sugar before slicing into thick, indulgent wedges.
💡 Chef's Tips
Always use room temperature eggs and butter to create a stable emulsion and a fine crumb. For a truly authentic French texture, weigh your ingredients using a kitchen scale rather than using volume measurements. Avoid opening the oven door during the first 40 minutes of baking to prevent the cake from sinking in the middle. If you prefer a classic 'crack' down the center, dip a knife in melted butter and draw a line down the middle of the batter before baking. This cake actually tastes better the next day as the flavors mellow and the moisture redistributes; wrap tightly in plastic wrap once cooled.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of Crème Fraîche and a handful of macerated strawberries. Pair with a hot cup of Earl Grey tea or a dark roast café au lait for a perfect afternoon goûter. Lightly toast a slice and top with salted butter and apricot preserves for a decadent breakfast. Serve alongside a glass of sweet dessert wine like a Sauternes for an elegant dinner party finale. Cubed leftovers make an incredible base for a sophisticated berry trifle with custard.