About this recipe:This classic French cake, the Quatre-quart, is also known as a pound cake elsewhere. It's a simple sponge that can be enjoyed plain, but I've experimented and added diced pears, vanilla extract, lemon zest, and even orange flower water for flavour. But really, we seem to like the plain cake the best!
250g caster sugar
250g plain flour, sifted
2 teaspoons baking powder
250g butter, melted
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Butter and flour a 24cm (9 in) tube cake tin.
Whisk together the eggs and caster sugar until pale and fluffy. Whisk in the flour and baking powder, then the melted butter. Spread the cake mixture into the prepared cake tin.
Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 45 minutes.
I include baking powder to make the cake airy, but sometimes, when I feel ambitious, I omit it, separate the eggs and beat the whites to give the cake its lift.
Cake tin options
If you don't have a 24cm tube tin, you can also use two 23cm round cake tins; two 20cm round cake tins; or one 25cm Bundt cake tin. Bake at the same temperature and adjust baking time as needed.