Quatre Quart

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The Quatre-Quart cake, also known as the "four fourth" cake. This traditional pound cake recipe consists of equal parts of butter, sugar, eggs, and flour, creating a rich and decadent treat that is perfect for any occasion. Pound cakes have a long history, dating back to the early 1700s in northern Europe. Over the years, numerous variations of the pound cake have emerged, such as the popular lemon cake and fruitcake versions. In some recipes, vegetable oil is used instead of butter to create a moist crumb, while in America, sour cream is incorporated for a tangy twist on the classic recipe.

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The base of all pound cake

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Mise En Place

Butter and flour molds. Molds can also be lined with parchment paper and greased.

Cake Batter

Sift flour and baking powder together; set aside.
In the stand mixer fitted with the whisk attachment. Beat eggs and sugar until light and fluffy.
Add sifted flour and baking powder, and mix on low until incorporated.
Pour in melted butter, and mix on medium-low until homogenized.
Fill cake pans two-thirds full. For optimum results, let batter rest in the refrigerator overnight before baking.

Baking

Preheat fan oven to 330ºF/165ºC. Bake for about 40 minutes. Insert a thin blade or bamboo skewer into the center of the cake. If it comes out clean, the cake is done. Remove cakes from the oven and let stand for 10 minutes. Carefully un-mold over a cooling rack.

Storage

Wrap cakes in plastic film and refrigerate for up to 5 days or freeze for later use.

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