The secret to an ultra-moist cake with only 4 spoonfuls of each ingredient!

You’re describing a classic “4 Quarters Cake” or “Quatre-Quarts” in French. It’s incredibly simple and reliably moist because it uses equal weights of butter, sugar, eggs, and flour. Here’s how to make it:
Ingredients (4 spoonfuls = approximate measurements, but weighing is most accurate):

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4 spoonfuls (or 100g) of Unsalted Butter, softened
4 spoonfuls (or 100g) of Granulated Sugar
4 spoonfuls (or 100g) of Eggs (about 2 large eggs)
4 spoonfuls (or 100g) of All-Purpose Flour
Optional: 1 teaspoon vanilla extract, lemon zest, or other flavorings
Instructions:

Prepare the Pan:
Preheat your oven to 175°C (350°F).
Grease and flour a small loaf pan or an 8-inch square cake pan.
Cream Butter and Sugar:
In a mixing bowl, cream the softened butter and sugar together until light and fluffy. This is crucial for a moist cake.
Add Eggs:
Beat in the eggs one at a time, mixing well after each addition.
Add Flavorings (Optional):
If using, stir in the vanilla extract, lemon zest, or any other flavorings.
Add Flour:
Gradually add the flour to the batter, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
Bake:

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