Beurre, huile ou compote : j’ai testé les 3 dans un même gâteau… le résultat est bluffant
Beurre, huile ou compote : j’ai testé les 3 dans un même gâteau… le résultat est bluffant is a medium French recipe that serves 8. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 30 min | Cook: 43 min | Total: 1 hr 28 min
Cost: $25.68 total, $3.21 per serving
Ingredients
- 150 g All-Purpose Flour (sifted)
- 150 g Granulated Sugar (fine)
- 3 large Eggs (room temperature)
- 1 tsp Baking Powder (double‑acting)
- 1 pinch Fleur de Sel (optional, enhances flavor)
- 1 whole Lemon (zested only)
- 150 g Unsalted Butter (melted)
- 150 g Vegetable Oil (neutral flavor)
- 150 g Unsweetened Apple Sauce (smooth, no added sugar)
Instructions
Prepare Ingredients
Gather all ingredients, zest the lemon directly into the mixing bowl, and set aside.
Time: PT5M
Whisk Eggs and Sugar
Add the three eggs and 150 g sugar to the bowl and whisk on medium speed until pale and slightly airy.
Time: PT5M
Add Salt and Zest
Stir in the pinch of fleur de sel and the lemon zest until evenly distributed.
Time: PT2M
Incorporate Dry Ingredients
Sift the flour and baking powder together, then add to the wet mixture. Mix on low until a smooth batter forms.
Time: PT5M
Divide Batter
Weigh the total batter (≈450 g) and split it into three equal portions of 150 g each, placing each portion in a separate bowl.
Time: PT3M
Add Fat Variant
To the first bowl stir in the melted butter, to the second stir in the vegetable oil, and to the third stir in the apple sauce. Mix gently until fully incorporated.
Time: PT5M
Prepare Oven and Pans
Preheat the oven to 180 °C (convection). Line each cake tin with parchment paper and lightly grease the sides.
Time: PT5M
Temperature: 180°C
Bake Cakes
Pour each batter into its tin and bake. Butter and apple‑sauce cakes for 40 min, oil cake for 43 min, or until a knife inserted in the center comes out clean.
Time: PT43M
Temperature: 180°C
Cool and Serve
Allow the cakes to cool in the tins for 10 min, then turn out onto a cooling rack. Slice and enjoy warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Can be made vegan by using oil or apple sauce and omitting butter
Allergens: Eggs, Wheat, Dairy (butter version)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Granulated Sugar: Caster Sugar
- Instead of Eggs: Egg substitute (for vegan version)
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Fleur de Sel: Kosher Salt
- Instead of Lemon: Lime zest
- Instead of Unsalted Butter: Margarine, Vegetable Oil (use 120 g)
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Unsweetened Apple Sauce: Pureed Pears
Equipment Needed
- Stand Mixer or Hand Mixer
- Mixing Bowl (large)
- Fine Mesh Sieve
- Spatula
- Kitchen Scale
- Lemon Zester
- Three 20 cm (8") Cake Tins
- Parchment Paper
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Divide the batter into three equal portions to ensure each cake receives the same amount of base ingredients
- Incorporate the chosen fat (butter, oil, or apple sauce) gently to avoid deflating the batter
- Do not over‑bake; check each cake with a knife for doneness
Chef Tips from the Video
- Use room‑temperature eggs for maximum volume
- Sift the flour and baking powder together to avoid lumps
- A pinch of fleur de sel brightens the lemon flavor
Troubleshooting
Cake did not rise
Ensure the baking powder is fresh and the batter was not over‑mixed; also verify the oven temperature.
Cake is too dense
Incorporate air by whisking the eggs and sugar longer and avoid over‑mixing after adding flour.
Top browned too quickly
Cover the cake loosely with aluminum foil halfway through baking.
Storage
Refrigerator: Store each cake in an airtight container for up to 4 days
Freezer: Wrap tightly and freeze for up to 2 months
Room temperature: Can sit at room temperature for 2 days if covered
Make-Ahead Tips
- Baked cakes keep well refrigerated; reheat gently in a 150 °C oven for 10 min
- Freeze individual slices wrapped in plastic for later use
Frequently Asked Questions
What is the cultural significance and history of the 4/4 lemon cake in French home baking?
The 4/4 ratio (equal parts flour, sugar, eggs and fat) is a classic French home‑baking principle that dates back to early 20th‑century cake recipes, offering a simple, balanced batter for quick cakes. It is often used for simple sponge‑type cakes and is popular in French family kitchens for its ease and versatility.
What are the traditional regional variations of a 4/4 cake in French cuisine?
In northern France, the 4/4 cake is often flavored with butter and vanilla, while in the south, citrus zest (lemon or orange) and a splash of olive oil are common. Some regions substitute the fat with fruit purées like apple or pear to create lighter, lower‑fat versions.
How is the 4/4 lemon cake traditionally served in France?
It is typically served as an afternoon tea cake, sliced into wedges and enjoyed with a cup of café au lait or tea. A light dusting of powdered sugar or a drizzle of lemon glaze is sometimes added for extra brightness.
During which French celebrations is the 4/4 cake commonly prepared?
The 4/4 cake appears at informal family gatherings, birthdays, and regional festivals such as the Fête de la Gastronomie, where simple, home‑made desserts are highlighted.
What authentic ingredients are essential for a traditional French 4/4 cake versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, granulated sugar, fresh eggs, unsalted butter, baking powder, fleur de sel, and lemon zest. Acceptable substitutes are vegetable oil for butter, or unsweetened apple sauce for a lower‑fat version, and fine sea salt can replace fleur de sel.
What other French dishes pair well with a lemon‑flavored 4/4 cake?
A lemon 4/4 cake pairs nicely with a dollop of crème fraîche, a scoop of vanilla ice cream, or a glass of crisp French white wine such as Sauvignon Blanc. It also complements a light fruit salad featuring berries or stone fruits.
What makes the 4/4 lemon cake special or unique in French cake tradition?
Its simplicity—equal weights of the four core ingredients—creates a balanced texture that is moist yet light. The ratio allows easy experimentation with different fats, as demonstrated in this crash test, while still delivering a classic French sponge feel.
What are the most common mistakes to avoid when making the 4/4 lemon cake?
Common errors include over‑mixing the batter, which can develop gluten and make the cake dense, using expired baking powder, and adding the fat too early which can deflate the incorporated air. Also, baking at too high a temperature can cause the top to brown before the interior is cooked.
Why does this 4/4 cake recipe use a separate mixing step for each fat variant instead of mixing all together?
Separating the fats allows a direct comparison of how butter, oil, and apple sauce each affect rise, crumb and flavor. Mixing them together would mask these differences and defeat the purpose of the crash‑test experiment.
Can I make the 4/4 lemon cake ahead of time and how should I store it?
Yes, the cakes can be baked a day ahead. Cool completely, then wrap each cake tightly in plastic wrap and store in the refrigerator for up to four days. For longer storage, freeze wrapped slices for up to two months and thaw at room temperature before serving.
What texture and appearance should I look for when the 4/4 lemon cake is done?
The cake should be golden‑brown on top, spring back lightly when pressed, and a thin knife inserted in the centre should come out clean. The crumb should be moist, tender, and slightly airy, with visible lemon zest specks.
What does the YouTube channel Hervé Cuisine specialize in?
The YouTube channel Hervé Cuisine specializes in practical French home‑cooking tutorials, often featuring experimental “crash test” videos that compare multiple variations of a single recipe to illustrate how ingredient changes affect the final result.
How does the YouTube channel Hervé Cuisine's approach to French baking differ from other French cooking channels?
Hervé Cuisine focuses on side‑by‑side scientific comparisons, using identical base recipes and altering one variable at a time. This method provides clear visual evidence of how each change impacts texture, flavor, and appearance, which is less common on more narrative‑driven French cooking channels.
Last updated: August 20, 2026
