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Sweet Parmesan Pound Cake

This buttery, not-too-sweet cake is a unique and delicious pound cake recipe.  Enjoy served warm, sliced cold and topped with cream, or grilled and layered as a Grilled Fruit Caprese “Cake-wich“.

Prep Time: 20 minutes

Cook Time: 40 minutes – 1 hour 40 minutes

Yield: One 10-inch tube pan or 3 loaf pans

Serves: 10-12



  • 1 pound butter, softened at room temperature
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all-purpose flour
  • 3/4 cup whole milk
  • ½ cup Frigo® Grated Parmesan
  • 1 teaspoon pure vanilla extract


Beat butter at medium speed with an electric mixer until creamy and a light yellow color, 3- 5 minutes depending on the power of your mixer. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating just until yellow yolk disappears.

Alternately add flour to creamed mixture with milk and Frigo® Grated Parmesan, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla extract.

Pour into one 10-inch tube pan or three loaf pans. Bake tube pan at 300°F for 1 hour and 40 minutes or until a long wooden toothpick inserted in center comes out clean. Bake loaf pans at 325°F for 30 – 40 minutes or until a long wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on a wire rack.