Pound Cake

French Pound cake is also called Quatre-quarts (Four quarters). The name "Quatre-Quarts" reflects the equal proportion of ingredients used in its preparation, resulting in a harmonious balance of flavors and textures. Whether enjoyed plain with a cup of tea or adorned with fresh fruit and whipped cream, pound cake is the perfect choice.

Pound Cake

Indulge in the timeless elegance of Pound Cake, a classic dessert cherished for its simplicity and rich, buttery flavor.
This beloved cake is made with equal parts of four essential ingredients: flour, sugar, butter, and eggs. With its moist and dense crumb, delicately sweet taste, and golden crust, Pound Cake is a delightful treat that never goes out of style.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8


  • 9x5 inch (23x13 cm) loaf pan
  • Parchment paper or non-stick cooking spray
  • mixing bowls
  • small saucepan (to melt butter)
  • Electric mixer or stand mixer


  • 1 cup unsalted butter (225g -melted) Weigh the ingredients. Adapt the weight of each ingredient which must be the same as that of the eggs. In general, 4 eggs represent more or less 220 g. You can add less sugar (160 g).
  • 4 eggs
  • 1 cup sugar (200 g)
  • 1 ¾ cup all-purpose flour (220 g)
  • 1 tsp baking powder
  • pinch salt
  • 1 tsp vanilla extract


  • Preheat the oven to 356°F (180°C). Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper or non-stick cooking spray.
  • Melt the butter for 30 seconds in the microwave or melt it in a saucepan over medium heat.
  • Mix the butter with the sugar.
  • Add the eggs one at a time, mixing well after each addition.
  • Once this mixture is complete, add the flour little by little. Warning: do this in small quantities to avoid lumps.
  • Add Vanilla Extract: Stir in the vanilla extract until incorporated.
  • Add the baking powder. Mix until you have a perfect mixture.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start monitoring after 40 minutes of cooking. As long as the cake does not darken, you can leave it in the oven.
  • Cool: Allow the Pound Cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.


  • Avoid overmixing the batter, as this can result in a dense and heavy texture.
  • For added flavor, you can incorporate citrus zest or spices such as cinnamon or nutmeg into the batter.
  • Pound Cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.
Keyword Cake, Pound cake, Quatre-quarts
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