4 Ingredient Mounjaro Recipe – Step-by-step process showing lemon, ginger, and honey being mixed into a detox drink

There’s a certain kind of afternoon that asks for a slice of something warm and familiar—the kind of cake that pairs beautifully with a quiet cup of coffee and a deep breath. That’s exactly why I bake French Butter Cake. It’s plush like a coffee cake, rich like a pound cake, and topped with a sparkling shower of sugar that bakes into a delicate, crackly lid. No fuss, no fancy techniques—just good, honest butter doing what butter does best.

What Makes This Cake Special

This is a pantry-friendly bake that leans on staple ingredients and a clever method. Melted butter means no creaming step, which keeps the crumb impossibly tender and the prep blissfully quick. Sour cream folds in at the end for moisture and a fine, velvety texture. The result is a cake that tastes bakery-bound but feels weeknight-easy.

Ingredients at a Glance

Granulated sugar
Unsalted butter, melted
Eggs, room temperature
Vanilla extract
Cake flour
Baking powder + salt
Sour cream
A little extra sugar for the top

💡 Tip from my kitchen: Cake flour keeps the crumb delicate. If you swap in all-purpose, the cake will still be lovely—just a touch sturdier.

How to Make It

1. Heat + Prep

Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a 9-inch round pan, then line the bottom with parchment for easy release.

2. Whisk the Butter Base

In a large bowl, whisk sugar and melted butter for about a minute until glossy and slightly lightened. Whisk in the eggs one at a time, then the vanilla.

3. Dry Meets Wet

Sift cake flour, baking powder, and salt. Add to the bowl and whisk just until no dry streaks remain. Don’t overmix—this keeps the crumb soft.

4. Fold for Velvet

Switch to a spatula and fold in the sour cream until silky and evenly combined.

5. Sprinkle + Bake

Spread batter into the pan and smooth the top. Sprinkle 2 tablespoons sugar over the surface. Bake 30–35 minutes, until the top is lightly golden and a toothpick comes out clean.

6. Slice + Serve

Cool in the pan for 10–15 minutes, then slice into squares or wedges. Serve warm or at room temperature.

Chef Emma’s Helpful Hints

Keep It Tender

Measure flour lightly (spoon, then level).
Stop mixing when the flour disappears—overmixing toughens the crumb.

Dress It Up

Fruit twist: Fold in fresh raspberries or blueberries.
Spice it: Add cinnamon or nutmeg for warmth.
Pretty finish: Dust cooled cake with powdered sugar or drizzle with glaze.

Storage & Make-Ahead

Store airtight at room temp up to 3 days.
Refrigerate up to a week.
Freeze up to 2 months; thaw at room temp.
Refresh slices in a 300°F oven for 8–10 minutes.

Serving Ideas

I love this cake beside a latte in the morning, but it shines after dinner too. Try it with macerated strawberries and softly whipped cream, or keep it simple and let that buttery crumb be the star. Either way, it’s the kind of comforting dessert people remember—and request.