Pound cake (Quatre-quarts) from Gâteau: The Surprising Simplicity of French Cakes (page 19) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oranges for lemons.

  • ShayLRoss on May 14, 2026

    A simple and straightforward recipe, although I thought that the 9"x5" pan was too big as the loaf came out pretty squat. I did the basic recipe and plan to try a few of the variations next time. Additionally, by measuring, I found that I only needed 3 eggs for 200 grams.

  • pattyatbryce on April 10, 2024

    Comes together quickly and was terrific with the lemon curd option.

  • kshell on May 12, 2023

    Used a 9x5in. pan, it was done in 50 minutes and it seems rather squat. I wonder if I should have left some streaks remaining when I folded in the egg whites? No indication was given. Despite its short stature it tastes good and seems to have turned out OK. Most likely I'll make again (the verbena variation sounds lovely) but I'll use an 11x4in. pan to help with height.

  • stef on January 10, 2023

    Second time trying this pound cake. Instead of whisking eggs and sugar by hand I used the mixer. It came out very pale and creamy. Flour mixed in with no problem. Pound cake baked in 50 minutes and has a light dense texture like a pound cake should.

  • stef on December 30, 2022

    This was not a success. Egg yolks and melted butter are beaten till pale and flour is added. This became very thick. Egg whites are beaten a bit stirred in and rest folded in. Batter was very thick, didn't rise up much in baking and baked very dense. In this book weights are given but never for butter and it's very annoying. I'm going under the presumption I tablespoon is 14grms.

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