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“No, no tortillas were harmed in the making of this cake. It is similar to a pound cake and gets its unique flavor from a small amount of parmesan cheese. I was first introduced to this cake by my friend Rina and was so happy when I stumbled upon the recipe. It is especially good with coffee for breakfast. From Gourmet”

Ready In:





  • 1 34

    cups sifted cake flour (not self-rising, sift before measuring)

  • 1

    teaspoon baking powder

  • 14

    teaspoon salt

  • 12

    cup unsalted butter, softened

  • 34

    cup sugar

  • 2

    large eggs, at room temperature 30 minutes

  • 3

    tablespoons sour cream

  • 12

    ounce finely grated parmesan cheese

  • 12

    cup whole milk

  • 1

    teaspoon sesame seeds (optional)


  • Preheat oven to 400°F with rack in middle. Line bottom and sides of 9×5 loaf pan with parchment paper.
  • Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
  • Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
  • Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
  • Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
  • Cooks’ note:

  • Cake keeps in an airtight container at room temperature 3 days.

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