Lemon-Lime Quatre-Quart (Pound Cake)

Quatre-quart means four parts in French. It is a term that applies to most pound cakes, because the amounts of the four main ingredients are in equal proportion.

Makes 8–10 servings

  • 8 ounces butter (2 sticks), cut into small pieces
  • 8 ounces (1 cup plus 2 tablespoons) sugar
  • 8 ounces (112 cups plus 2 tablespoons) flour
  • 4 extra-large eggs or 5 large eggs, separated
  • Zest of 1 large or 2 small lemons
  • Zest of 2 limes
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • Preheat oven to 400°

Melt the butter in a saucepan placed over medium heat. Once the butter has melted add the sugar and stir until melted. Add in the flour and stir until completely absorbed by the mixture and then remove from the heat. Add in the lemon and lime zest and stir to combine. Add in the lemon and lime juice and stir to combine. Don’t worry if the batter looks as if it has separated—it’s meant to look like this.

When the cake mixture has cooled enough to touch comfortably, add in the egg yolks and stir together. Whisk the egg whites in a separate bowl so that you have soft peaks, plus an additional 30 seconds—the egg whites should not be stiff. Very gently fold half of the whisked egg whites into the cake batter. Once the batter looks completely homogenous, very carefully fold in the remaining egg whites.

Line a metal 8-inch square pan with parchment paper (do not use glass) or you can use paper loaf molds—these are very useful for picnics. Pour the cake mixture into the pan. Place the pan onto a cookie sheet and bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. Serve with seasonal berries and some whipped cream, crème fraiche or ice cream.

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Categories Desserts
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