The quatre-quarts is a Breton speciality that takes its name from the fact that the four ingredients (flour, sugar, butter, eggs) are in equal quantities, and therefore each represents a quarter. Try this version with a hint of lemon.
Prep Time: 15 minutes
Baking Time: 50 minutes at 320° F (160° C)
Difficulty: easy
For: a cake mold of 9 inches (24 cm) long or a round mold of 11 inches (28 cm) in diameter
Ingredients
- 4 eggs, the weight of which must be weighed with their shells
- the weight obtained from the eggs in flour
- the weight of the eggs in sugar
- the weight of the eggs in salted butter (otherwise, normal butter + 1 pinch of salt)
- 1 teaspoon of lemon essence
Instructions
1. Preheat the oven to 320° F (160° C).
2. Melt the butter and let it cool down.
3. Whisk the yolks with the sugar until white. The mixture should turn pale and foamy.
4. Add the lemon essence, mix.
5. Add the melted butter, then the flour and mix.
6. Beat the egg whites until stiff and gently fold them into the dough with a spatula.
7. Pour into the mold.
8. Bake for about 50 minutes. Check the cooking of the pound cake by pushing in a knife tip.