Credit: Charles Deluvio on Unsplash.com

The name quatre-quarts comes from the fact that it is made with an equal weight of butter, sugar, flour  and eggs. Thus, it is best to weigh the eggs and adjust the weight of the other ingredients accordingly.


  • 1 untreated lemon
  • 400g of softened butter
  • 400g of sugar
  • 5 eggs
  • 400g of flour
  • 1 tablespoon of baking powder
  • Butter and flour for the mould


  • Grate the zest of the lemon.
  • Cream the butter in a bowl with a spatula. Mix in the sugar and lemon zest. Work until you have a creamy mixture.
  • Break the eggs, separating the whites from the yolks. Add the yolks one by one to the bowl, mixing well between each egg, then add the flour and yeast.
  • Preheat the oven to 220°C.
  • Beat the egg whites until stiff and incorporate them gently into the mixture, lifting it upwards with a spatula to avoid breaking the egg whites.
  • Butter the mould, lightly flour it, then fill it with the dough. Put it in the oven and cook for 15 minutes. Lower the temperature to 200°C and cook for another 20 minutes. Check with the tip of a knife. Remove from the mould, let it cool and serve.