French Pound Cake (Quatre-Quarts)

Discover the classic French pound cake, ‘Quatre-Quarts,’ known for its moist and tender crumb. This balanced cake, made with equal parts flour, sugar, butter, and eggs, is a timeless favorite, perfect for tea time or as a base for various desserts.

(3)

Preparation 10 min
Baking 30 min
Servings 6
Level Débutant

Ingredients

Flour : 150 grams
Caster sugar : 150 grams
Unsalted butter : 150 grams
Eggs : 3
Baking powder : 6 grams

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Note

The name of this cake comes from the equivalence of the 4 main ingredients. The average weight of an egg is 50 grams, so feel free to adjust the weight of the other ingredients if they are large eggs, farm eggs etc…

Tip

To flavour the dough, add a few drops of orange blossom or vanilla bean seeds.

Preparation steps

Step 1
Place the eggs in a bowl.
Step 2
Add the powdered sugar and whisk to combine.
Step 3
When the mixture becomes frothy, add the sifted flour and baking powder.
Step 4
Mix again, then add the melted butter.
Step 5
Pour the batter into the buttered cake tin, then bake for 30 minutes at 180 degrees Celsius.
Check with a knife blade.
If it comes out dry, it's done; if not, leave for a few more minutes.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 30 min

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