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About Quatre-Quarts
Pound Cake or Creamed-Butter Cake
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The creamed-butter method of making cakes is used in a wide variety of both French and American cakes. Because of its high fat and sugar content, a creamed-butter cake is usually served “as is,” without a filling or icing, although it may be given a light glaze. Variations to the flavor and texture may include the addition of citrus zests, extracts, and liquids such as milk, fruit juices, and liquors or liqueurs.
Quatre-quarts (translated to “four quarters”), or pound cake, is the best-known example of the creaming-method cakes. Traditionally, a pound cake is made with an equal amount of butter, sugar, flour, and eggs, but these proportions have been adjusted in recipes for many contemporary variations.