our cake of choice: le quatre quarts
quatre quarts: literally, “four quarters” in French. the foundation for the English- (and later, American-) style pound cake. back in the day, that meant one quarter each of eggs, butter, sugar and flour.
now in its modern reincarnation, the crumb is tender and buttery and the cake lends itself to an extensive variety of embellishments. this sumptuous cake has a long history and great heritage; it has been a rich companion for generations of bakers & their families, and it still evokes a combined sense of comfort and luxury.
we have long felt that pound cake has been shamefully underrated. its looks may occasionally pale in comparison to some of the items on a bakery shelf, but few cakes can stand up to the pride its creation, and joy its consumption, bring. the toothsomeness of its crumb, its buttery perfume and its wholesome ingredients easily make lifelong fans.