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.
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Preparation 10 min
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Baking 30 min
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Servings 6
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Level Débutant
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Energy ≈ 410 kcal / serving
Ingredients
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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
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 30 min
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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.
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.
Ingredients
- Flour : 150 grams
- Caster sugar : 150 grams
- Unsalted butter : 150 grams
- Eggs : 3
- Baking powder : 6 grams
Preparation steps
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Place the eggs in a bowl.
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Add the powdered sugar and whisk to combine.
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When the mixture becomes frothy, add the sifted flour and baking powder.
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Mix again, then add the melted butter.
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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. - Temperature: 180°C
- Heat: rotary
- Baking time: 30 min
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