Quick Summary: Quatre-quarts (pronounced "kat-kar") is the classic French pound cake, also spelled quatre quart or quatre-quart. Its name means "four quarters," because it uses equal weights of four ingredients: eggs, sugar, flour, and butter. This easy 4-ingredient quatre-quarts Breton cake bakes in about one hour and is perfect with tea or coffee.
What is Quatre-Quarts?
Quatre-quarts, or four quarters cake, is a popular Breton pound cake with four main ingredients: eggs, sugar, flour, and butter of equal weight. Due to its Brittany origin, it is also known as Brittany cake.
It is pretty dense, but it is a good pound cake that has been cherished for generations.
Historically, the total weight of all ingredients is 1 pound. A four-quarters cake is called gâteau quatre-quarts in French because it consists of one-quarter egg, one-quarter flour, one-quarter sugar, and one-quarter butter.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Quatre-quarts cake uses a simple formula with four equal-weight ingredients based on the weight of eggs. This means you must weigh the eggs (without shells) first, then add the same amount of the other three ingredients.
- Eggs: The recipe calls for large eggs at room temperature. Separate the egg whites from the egg yolks with an egg separator.
- Sugar: I usually use granulated or caster sugar interchangeably.
- Flour: Use all-purpose flour, not cake or self-rising flour.
- Butter: Authentic quatre-quarts Breton is made with salted butter (beurre salé). You can use semi-salted or regular butter with a pinch of salt added.
Pro tip: There are two types of Breton pound cake: with melted butter and softened butter. Melted butter creates a tender crumb, while softened butter results in a firmer texture.
The traditional recipe does not use a leavening agent (baking powder). Instead, the cake rises solely by beating the egg whites.
However, baking powder is often included in modern French pound cake recipes to help the cake rise. This variation produces a lighter and softer cake.
I have tried both methods, with and without baking powder, and both result in absolutely delicious cakes.
How to make quatre-quarts
Start the recipe by weighing the eggs and adjusting the weights of each ingredient so they match the eggs' weight. Use a food scale for accurate ingredient measurements.
Step 1: Weigh 5 large eggs with shells. Use an egg separator to separate the egg whites from the yolks. Weigh the empty eggshells and subtract their weight from the egg weight. You will then have the weight of the eggs without shells.
Step 2: Weigh each of the other three ingredients to the same weight as the egg, while the egg whites and egg yolks reach room temperature.
Step 3: Preheat the oven to 355°F (180°C). Grease and flour an 8-inch (20 cm) nonstick bread pan or line it with parchment paper. There is no need to grease a silicone loaf pan.
Pro tip: Read more about how to bake with silicone molds.
Step 4: Cut butter into equal pieces and place in a small saucepan. Melt it over low to medium heat, transfer it to a clean bowl, and let it cool for 10 minutes.
Step 5: Place egg yolks with sugar in the bowl of a stand mixer or a large mixing bowl. Beat the yolk mixture until it whitens.
Step 6: Gradually add the flour, baking powder (if used), and cooled melted butter to the egg mixture while mixing at low speed.
Step 7: In a separate bowl, whisk egg whites at medium-high speed until stiff peaks.
Step 8: Gently add ½ of the beaten egg whites into the main preparation and mix with a rubber spatula. Add the remaining egg whites and mix.
Step 9: Pour the batter into the prepared pan. Dip the handle of a wooden spoon in cold water and incise about ¾ inch (2 cm) through the entire length of the cake. This will prevent it from denting while baking.
Step 10: Place the cake in the middle of the oven and immediately decrease the temperature to 320°F (160°C). Bake for 65-70 minutes until golden brown. After 50 minutes, check for doneness with a knife: if it comes out clean, the cake is done.
Pro tip: Instead of using a wooden handle to make an incise on top of the cake, use a piping bag filled with some softened butter to squeeze it in a straight line down the center of the cake. This tip helps make a beautiful crack on the cake's top.
Step 11: Remove the cake from the oven and let it cool in the pan for 10 minutes. Unmold it and cool it completely on a cooling rack.
Expert Tips
- For the best results, use a metal cake pan. Refrain from using a glass pan, as it does not yield an appealing crust. Additionally, avoid using a silicone mold, as the cake may deform during baking, resulting in an oblong shape.
- Do not open the oven door during baking.
- Adjust the baking time using mini loaf pans, mini bunt cake molds, muffin pans, etc.
What is the secret to a good quatre-quarts?
The secret to a good quatre-quarts is respecting the equal-weight formula: weigh your eggs first, then match that weight in sugar, flour, and butter.
Whipping the egg whites to stiff peaks and folding them in gently is what gives this simple 4-ingredient cake its light, tender rise, even without baking powder.
Use good salted butter for authentic Breton flavor, do not overmix once the whites go in, and bake in a metal loaf pan for the best golden crust. Incising a line down the center before baking helps the cake form its signature even crack on top.
Recipe variations
- Flavorings: Add vanilla extract, rum, orange blossom water, lemon juice, or citrus zest (orange or lemon zest).
- Add-ins: Add chocolate chips, candied fruit, or fresh apple slices.
- Marble quatre-quarts: Divide the cake butter and mix cocoa powder into one part. Then, alternate the two layers of the batter in the prepared mold.
How to serve quatre-quarts
Serve quatre-quarts at room temperature, cut into thick slices, so the buttery, tender crumb shines. It is the ideal companion for morning tea, coffee, or hot chocolate, and a slice is lovely on its own or lightly toasted with a little butter.
For a dressed-up dessert, top slices with fresh berries and whipped cream, a dusting of powdered sugar, or a spoonful of fruit compote. Baked as mini loaves, this French pound cake also makes a charming edible holiday gift.
Storing & freezing
Store the cake in an airtight container at room temperature for 1-2 days. The French chefs suggest wrapping the cake with cling film as soon as it comes out of the oven.
Can you freeze quatre-quarts? You can freeze quatre-quarts for 3 months. Freeze it as a whole cake or in individual slices, well wrapped in plastic film, then in aluminum foil.
To thaw, place the cake in the fridge overnight or on the kitchen counter for a couple of hours.
Recipe FAQ
What does quatre-quarts mean?
Quatre-quarts is French for "four quarters." The name refers to the cake being made of four equal parts, one quarter each of eggs, sugar, flour, and butter, all measured by weight.
What is a pound cake?
A classic pound cake is made with a pound each of flour, butter, eggs, and sugar. Quatre-quarts is the French version of this cake, using equal weights of the same four ingredients.
Why do you weigh the eggs first in quatre-quarts?
You weigh the eggs first because they set the measure for everything else. Once you know the weight of your eggs without their shells, you use that exact weight for the sugar, flour, and butter, keeping the four-quarters balance intact.
Is it spelled quatre-quarts, quatre quarts, or quatre quart?
The correct French spelling is quatre-quarts, with a hyphen, and it is always plural. You will also see it written quatre quarts, quatre quart, or quatre-quart, which all refer to the same French pound cake.
Should you use salted or unsalted butter?
Authentic Breton quatre-quarts uses salted butter (beurre salé) for its signature flavor. If you only have unsalted butter, add a small pinch of salt to the batter to mimic the traditional taste.
Can you freeze quatre-quarts?
Yes, you can freeze quatre-quarts for up to three months. Freeze it whole or in individual slices, well wrapped in plastic film and then foil, and thaw it overnight in the fridge or a couple of hours on the counter.
Love loaf cakes? Try these next!
- Pear pound cake
- Banana cake with streusel
- Pineapple carrot cake
- Apple crumble bread
- Or browse all the quick bread recipes
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PrintRecipe card
Quatre-Quarts (Easy 4-Ingredient French Pound Cake)
Quatre-quarts Breton is a classic French pound cake made with equal weights of four ingredients: eggs, sugar, flour, and butter. Flavored with vanilla, lemon, or rum, it is a perfect cake for your morning tea, coffee, or hot chocolate.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 5 large eggs, room temperature
- the weight of the 5 eggs in granulated sugar (eggshells removed)
- the weight of the 5 eggs in all-purpose flour (eggshells removed)
- the weight of the 5 eggs in salted butter (eggshells removed)
- 2 teaspoons baking powder (optional)
Instructions
- Ideally, start by weighing the eggs and adjusting the weights of each ingredient so they match the eggs. Use a food scale for accurate ingredient measurements.
- Weigh 5 large eggs with shells. Use an egg separator to separate the egg whites from the yolks. Weigh the empty eggshells and subtract their weight from the egg weight. You will then have the weight of the eggs without shells.
- While letting the egg whites and egg yolks get to room temperature, weigh each of the other three ingredients to the same weight as the egg.
- Preheat the oven to 355°F (180°C). Grease and flour an 8-inch (20 cm) nonstick bread pan or line it with parchment paper. If using a silicone loaf pan, there is no need to grease.
- Cut butter into equal pieces and place in a small saucepan. Melt it over low to medium heat, transfer it to a clean bowl, and let it cool for 10 minutes.
- Place egg yolks with sugar in the bowl of a stand mixer or a large mixing bowl. Beat the yolk mixture until it whitens.
- Gradually add the flour, baking powder (if used), and cooled melted butter to the egg mixture while mixing at low speed.
- In a separate bowl, whisk egg whites at medium-high speed until stiff peaks. Gently add ½ of the beaten egg whites into the main preparation and mix with a rubber spatula. Add the remaining egg whites and mix.
- Pour the batter into the prepared pan. Dip the handle of a wooden spoon in cold water, then incise 2 cm into the entire length of the cake. This will prevent it from denting while baking.
- Place the cake in the center of the oven and immediately reduce the oven temperature to 320°F (160°C). Bake for 65-70 minutes until golden brown. Check for doneness with a knife after 50 minutes: if it comes out clean, the cake is done.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Unmold it and cool it completely on a cooling rack.
Notes
- For the best results, use a metal cake pan. Refrain from using a glass pan, as it doesn't yield an appealing crust. Additionally, avoid using a silicone mold, as the cake may deform during baking, resulting in an oblong shape.
- Don't open the oven door during baking.
- Adjust the baking time using mini loaf pans, mini bunt cake molds, muffin pans, etc.
- Nutritional information is calculated for one large egg, weighing 55 g.
Nutrition
- Serving Size: 1 slice
- Calories: 440c
- Sugar: 27.8 g
- Sodium: 42 mg
- Fat: 25.3 g
- Saturated Fat: 15 g
- Carbohydrates: 48.7 g
- Fiber: 0.7 g
- Protein: 6.5 g
- Cholesterol: 161 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
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