Ultra-Soft Breton Quatre-Quarts Pound Cake: Foolproof 4-Ingredient Recipe

Craving a traditional homemade cake? Discover the classic Breton quatre-quarts pound cake—a timeless treat from Brittany that's perfect for snacks.

As a seasoned home baker, I've perfected this recipe over years, using just four simple ingredients for an ultra-soft, moist crumb. It's budget-friendly, quick to make, and free from preservatives, dyes, or artificial sugars—you know exactly what's in it.

Here's the foolproof recipe for ultra-soft Breton quatre-quarts. Irresistibly good! Watch:

Contents

• Ingredients
• How to
• Result
• Additional tips
• Bonus tip

Ingredients

• 4 eggs
• 250 g flour
• 150 g sugar
• 250 g butter

Equipment:

• Electric beater
• Spatula
• Whisk
• Cake tin
• Mixing bowl

How to Make It

1. Preheat oven to 160°C.
2. Melt butter and let it cool slightly.
3. Separate egg whites from yolks.
4. In a bowl, whisk yolks with sugar until pale, frothy, and doubled in volume.
5. Add cooled melted butter to the yolk mixture.
6. Gradually incorporate flour, stirring with a spatula until smooth.
7. Whisk egg whites to stiff peaks.
8. Gently fold egg whites into the batter.
9. Pour into a buttered cake tin.
10. Bake for 40-50 minutes.

Result

Voilà! Your ultra-soft pound cake is ready. Light, tender, and delicious—proof of this reliable classic.

Quick, easy, and economical. Great for baking with kids. No baking powder needed—the whipped egg whites provide the perfect rise.

For effortless stiff egg whites, try this pro tip here.

Additional Tips

Test doneness with a knife—it should come out clean.

Reduce sugar slightly for a less sweet version.

Stiffer egg whites yield an even lighter cake.

Freeze extras; it freezes beautifully.

Bonus Tip

Flavor with lemon juice or zest.

Enjoy with jam, homemade spread, and tea for the ultimate snack.