Quatre Quarts: French Pound Cake

Quatre quarts, the French pound cake, gets its name from the four essential ingredients that are used in equal quantities: eggs, sugar, butter and flour. This makes it very simple to remember – 250g (9 ounces) of each ingredient and 4 eggs.

A cake containing this amount of (preferably) French butter can only be excellent. But what if the butter were caramelized! The French beurre noisette is simply butter melted over a low heat until it has a pleasant nutty smell. And my goodness, the smell in my kitchen!

While baking, the whole house became filled with the beautiful aroma – caramelized butter with a hint of vanilla. Easy to make and simply delicious!


Quatre Quarts: French Pound Cake

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A simple recipe for quatre quarts, the famous French pound cake. It only requires a handful of ingredients and it's very easy to make.

Course DessertCuisine French

Prep Time 15 minutes Cook Time 1 hour Resting time 30 minutes Total Time 1 hour 45 minutes

Servings 10 servings

Author Diana Oana


  • 4 eggs
  • 250 g sugar I reduced the quantity to 150g (3/4 cup)
  • 250 g full fat butter
  • 250 g flour
  • 1 tsp baking powder
  • 1 tsp vanilla essence

US Customary – Metric


  • Place the butter in a saucepan and melt over medium heat until it has a nice golden color and a subtle nutty smell. The butter will melt and bubble initially, but keep stirring with a wooden spoon until it reaches the desired color. There's a fine line between noisette butter and burnt butter, so keep a constant eye on it and stir constantly. For me it all took 5-6 minutes.
  • After caramelizing the butter, let it cool to room temperature.
  • Preheat the oven to 180°C/356° F, no fan.
  • Grease a cake/bundt pan with butter and dust it with flour!
  • Put the eggs and sugar in a bowl and beat until light and airy.
  • Add the vanilla essence and lemon zest (optional), then the flour mixed with baking powder, and mix.
  • Finally, add the caramelized butter and whisk until smooth.
  • Pour the mixture into the baking pan and bake 60 minutes. When the cake is ready, a toothpick inserted in the middle will come out clean.
  • Let the cake cool in the pan for 5 minutes, then flip it over onto a rack and let it cool completely.
  • Dust the cake with sugar and serve with coffee or tea. It’s something else!


Quatre Quarts: French Pound Cake
Quatre Quarts: French Pound Cake

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