French Pound Cake (Quatre Quarts)

Beloved Quatre Quarts - French Pound Cake is equal parts flour, sugar, butter, and eggs for a classic pound cake with a tender crumb. Best served alongside your favorite hot beverage, this is a perfect snack cake.

Ingredients and substitutions for French Pound Cake

• Butter: Butter must be room temperature here to create the nice and fluffy base of the sponge cake which allows more air to be whipped up and help the sugar begin dissolving. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the vanilla to shine and the strawberries in between. You could substitute with raw sugar or half and half with brown sugar, though your cake would have a slightly more caramel flavor.
• Plain flour: Plain or all purpose works best here for a nice texture to the cake. You could replace with cake flour for an even more tender crumb, if you prefer.
• Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our cake that nice texture.
• Vanilla extract: Vanilla extract acts as a flavor enhancer in the cake, without it we wouldn't have depth of flavor when we bite into the cake.

See recipe card for quantities.

How to make Quatre Quarts - French Pound Cake:

Step 1: Whip it: The butter until smooth.

Step 2: Pale and fluffy: Add the sugar and beat until pale and fluffy with an electric beater.

Step 3: Eggs: Add 1 egg and beat until well combined and fluffy, repeat with each egg.

Step 4: Flavor: Add the vanilla extract and whip to combine.

Step 5: Dry ingredients: Add the flour and baking powder into a bowl and stir together with the salt.

Step 6: Toss: Into the wet ingredients and beat on low until just combined.

Step 7: Cake batter: Spoon the batter into your loaf tin and spread out evenly, placing pieces of butter down the center.

Step 8: Bake: Until golden brown and slightly pulling away from the sides of the tin.

Step 9: Dig in: Slice up, serve and enjoy!

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French Pound Cake (Quatre Quarts)

Sylvie Taylor

Classic French Pound Cake gets its name from its simple ratio—equal parts flour, sugar, butter, and eggs—making it easy to remember and prepare and ideal to serve alongside your favorite hot drink.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine French

Servings 10

Calories 316 kcal

Ingredients

  

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• 170 grams / 6 ounces butter room temperature and cubed
• 170 grams / ¾ cup + 1 ½ tablespoons superfine/caster sugar
• 165 grams / 3 large eggs room temperature
• 1 teaspoon vanilla extract
• 160 grams / 1 cup plain flour
• 8 grams / 2 teaspoons baking powder
• ¼ teaspoon sea salt

Instructions

 

• Preheat your oven to 180C/350F and line your cake tin with parchment paper.
• Rub with butter and sprinkle over sugar to coat the baking tin, discarding the excess. Set aside.
• Toss the butter into a bowl and whip until smooth, approximately 1 minute.
• Add the sugar and whip until pale and fluffy, approximately 5 minutes.
• Add 1 egg and beat until combined, repeating after each egg is added.
• Pour in the vanilla extract and whip until smooth.
• Sift the flour and baking powder into a separate bowl and stir in the salt.
• Toss ⅓ into your butter egg mixture and beat on low until combined.
• Repeat with each addition of dry ingredients until your batter is smooth and well combined.
• Spoon your batter into your loaf tin and spread out evenly.
• Optional step: Place a thin line of butter into the center of your cake before baking (this helps it rise evenly in the center).
• Bake until lightly golden and the cake is pulling away from the edges, approximately 35 minutes.
• Remove from the heat and allow to cool before turning onto a cooling rack to cool completely.
• Serve with a sprinkle of powdered sugar on top and a cup of your favorite hot drink.
• Enjoy!

Video

Notes

• Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our cake that nice texture.
• Vanilla extract: Vanilla extract acts as a flavor enhancer in the cake, without it we wouldn't have depth of flavor when we bite into the cake.
• Loaf tin: A traditional loaf pan is ideal for this recipe, as it allows the cake to bake evenly and gives it that perfect shape. The loaf tin used here fits 1 kilo or 2 pounds.
• Variations: While the traditional recipe is simple, you can enhance the flavor with 1-2 changes using some of these ingredients. Vanilla paste, lemon zest, orange blossom water, or even a splash of rum. Mix-ins like chocolate chips, nuts, or dried fruit can also add a unique twist to this pound cake.
• Storing the cake: Store in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a week or freeze for up to 3 months. Wrap tightly and place in a freezer-safe bag. Simply thaw for at least 2 hours before serving.

Adapted from the French Regional Cooking book

Nutrition

Calories: 316kcal

Keyword cake, snack cake

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