Delicious Parmesan Pound Cake Recipe with Berries

Looking for a recipe that will satisfy your craving for something both savory and sweet? Look no further, friend! I have just the one for you – a Parmesan Pound Cake with Fresh Berries Recipe.

This isn’t your typical dessert or breakfast cake. It’s a buttery, cheesy, and slightly savory cake that’s perfect alongside a cup of tea, coffee or as an after-dinner treat. And the best part? You can top it with fresh mixed berries and whipped cream to balance out the richness of the cake with fruity freshness.

With this recipe, I aim to bring you a perfect unity of salty-savory parmesan cheese and the sweetness of pound cake, made even better when served with refreshing berries. In fact, it is so tasty that you might end up skipping dinner altogether to save room for this delightful cake. So why not give this recipe a shot? Trust me; It’s worth every calorie!

Why You’ll Love This Recipe

Parmesan Pound Cake With Fresh Berries
Parmesan Pound Cake With Fresh Berries

Friends, do you have a sweet tooth that can’t be tamed? Are you constantly seeking out new and tantalizing dessert options to add to your repertoire? If so, gather around because I have got a recipe that will make your taste buds sing with joy – Parmesan Pound Cake with Fresh Berries!

Now, let me tell you all the reasons why you’re going to love this cake recipe. First of all, it’s not your standard, run-of-the-mill pound cake. Oh no! This one has a unique twist thanks to the addition of Parmesan cheese. That’s right, a savory element that perfectly balances the sweetness of the cake. And trust me on this, it ADDS such depth of flavor.

The other beauty of this recipe is its sheer versatility. Whether you want something special for breakfast, afternoon tea, or an after-dinner dessert option, this pound cake suits all occasions. The fresh berries complement various seasons hence enhancing visual and tasteful satisfaction at every bite.

Plus, it’s not overly complicated to make – just some simple ingredients like eggs, sugar, butter, and wholesome unbleached all-purpose flour. You can quickly whip up a batch in no time without breaking a sweat! Imagine being able to serve a cake that looks and tastes like you spent hours in the kitchen when really you threw it together with ease.

Pound cake lovers know the heavens in every bite of classic cakes made through traditional methods – this recipe does just that with improved flavors and more creative spin-offs

So go ahead and give this Parmesan Pound Cake recipe a try. I am confident that it will become your go-to cake recipe for many more scrumptious moments to come!

Ingredient List

 Satisfy your sweet tooth cravings with this delicious Parmesan Pound Cake!
Satisfy your sweet tooth cravings with this delicious Parmesan Pound Cake!

Get Ready to Bake!

Here are the ingredients you need for the Parmesan Pound Cake with Fresh Berries recipe:

Dry Ingredients:

  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup finely grated Mainland Parmesan cheese

Wet Ingredients:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 2 cups granulated sugar
  • 6 large eggs, separated
  • 1/2 cup crème fraîche


  • Fresh berries of your choice
  • Powdered sugar for dusting

Make sure to have all the ingredients at room temperature before starting to make the cake. This makes it easier to mix all the ingredients together and ensures even baking.

The Recipe How-To

 The perfect dessert for any occasion, especially when topped with fresh berries.
The perfect dessert for any occasion, especially when topped with fresh berries.

Let’s get started on this delectable Parmesan Pound Cake with Fresh Berries recipe. Preheat your oven to 350°F (175°C).


  • 1 cup unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream cheese (softened)
  • 1/4 cup crème fraîche
  • Fresh berries for topping
  • Powdered sugar, for dusting


  1. In a medium-sized bowl, whisk flour, baking powder, and salt together to combine.

  2. In the bowl of a stand mixer, combine butter and sugar until light and fluffy. Beat in one egg at a time until incorporated.

  3. Gradually mix in the flour mixture until just combined. Stir in grated parmesan cheese.

  4. Pour batter into a greased cake pan or loaf pan lined with parchment paper.

  5. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  6. Allow the parmesan pound cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

  7. To serve, top each slice with fresh berries and powdered sugar dusting on top or even serve with whipped cream!

Enjoy your Parmesan Pound Cake with Fresh Berries recipe that will give you an extraordinary experience!

Substitutions and Variations

 A classic Pound Cake recipe with a cheesy twist!
A classic Pound Cake recipe with a cheesy twist!

When it comes to baking, the possibilities are endless. Here are a few substitutions and variations that you can make to this Parmesan Pound Cake recipe to make it your own:

1. Swap out the parmesan cheese for another type of hard cheese, such as pecorino romano or aged cheddar. This will give the cake a slightly different flavor and texture.

2. Instead of fresh berries, you can use frozen berries in this recipe. Just be sure to defrost them first and drain off any excess liquid before using.

3. For a more savory twist on this pound cake, try adding in some chopped herbs like rosemary or thyme. You could also mix in some sun-dried tomatoes or olives for a Mediterranean-inspired cake.

4. If you don’t have creme fraiche on hand, you can substitute it with sour cream or Greek yogurt.

5. To make this cake even richer, try substituting half of the butter with ricotta cheese. This will give it a slightly tangy taste and a moist texture.

6. If you prefer a lighter version of this pound cake, you can use buttermilk instead of cream cheese and creme fraiche. This will give the cake a slightly tangy flavor and a tender crumb.

7. Another delicious variation is to add some lemon zest to the batter for a tangy finish. You could also add in some poppy seeds for extra texture and crunch.

No matter which substitution or variation you choose, this versatile Parmesan Pound Cake recipe is sure to be a hit at any gathering or as a sweet treat for yourself!

Serving and Pairing

 Celebrate the rich flavor and aroma of Parmesan cheese baked right into the cake.
Celebrate the rich flavor and aroma of Parmesan cheese baked right into the cake.

One of my favorite things about this Parmesan Pound Cake with Fresh Berries is how versatile it is when it comes to serving and pairing options. There are few desserts that can match the wide range of flavors that this cake can complement and bring out.

First, let’s talk about serving. You can slice the warm Parmesan pound cake into thick pieces and serve it on a plate decorated with fresh berries, powdered sugar, or whipped cream. If you want to get fancier, you could add a dollop of whipped mascarpone cheese and sprinkle some basil sugar over the top. Or, you can enjoy it plain as-is – it’s delicious enough!

Now for the pairing options. This cake goes well with a broad variety of drinks such as coffee, tea, or even champagne. If you want an iced-cold beverage on a hot day and would rather not end up too tipsy, I’d suggest sipping on some iced tea or try serving it with your favorite flavor of fruit sorbet.

As for dinner pairings, if you’re planning to have wine with your dessert, go for a bottle of sweet Moscato. It’ll enhance the flavors of both the cake and fresh fruit without overpowering them. Of course, any sweet white or red wine would work well too.

Another superb pairing option could be the savory tomato sauce poured over grilled pound cake slices. And if you prefer something creamier, try topping off the ripe peach cobbler pound cake with whipped cream.

Whatever your preferences may be, there are plenty of great ways to serve and pair this Parmesan pound cake with fresh berries that will fulfill your cravings and leave you more than satisfied!

Make-Ahead, Storing and Reheating

 Take a bite into a dense, velvety, and slightly salty cake complemented by sweet-tart berries.
Take a bite into a dense, velvety, and slightly salty cake complemented by sweet-tart berries.

Once you’ve baked this delicious Parmesan Pound Cake with Fresh Berries, you may be wondering what the best methods are for storing and reheating it. Luckily, this cake can be made ahead and stored easily, so that you can enjoy it throughout the week.

To make the most of your cake, store it in an airtight container at room temperature for up to three days. If you prefer to keep it fresh for longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. Just be sure to let it come back to room temperature before serving or re-heating.

If you need to reheat slices of the cake, preheat your oven to 350°F, then place slices on a baking sheet and warm them for 5-10 minutes. You could also lightly toast the slices under a broiler until they’re warm and slightly crispy.

Another great way to enjoy the leftovers of this cake is toasting slices in a pan with a little bit of olive oil or butter. This will give them a crispy crust while also heating up the moist cake inside.

If you plan on making this recipe ahead of time, I recommend freezing the pre-cut slices in individual portions. Simply wrap each slice tightly in plastic wrap before placing them in an air-tight container or freezer-safe bag. When you’re ready to eat them, transfer the slices to the fridge overnight and let them thaw before reheating them using one of the methods mentioned above.

With these tips, you’ll be able to make-ahead, store, reheat and enjoy your Parmesan Pound Cake with Fresh Berries as often as you’d like!

Tips for Perfect Results

 Indulge in this savory and sweet combination that will make your taste buds sing and dance their way to flavor town.
Indulge in this savory and sweet combination that will make your taste buds sing and dance their way to flavor town.

Creating a perfect Parmesan Pound Cake with Fresh Berries requires focus and attention to detail. As an articulative assistant for a baker, I am delighted to be sharing the following tips with you on how to make the perfect pound cake.

1. Get the Right Ingredients

Having the right ingredients is essential for making a successful pound cake. Use good quality eggs, unsalted butter, fresh lemons, and fine sea salt to add all the required richness and flavor. The parmesan cheese should also be at room temperature before use, while the berries should be fresh.

2. Know Your Oven

Knowing your oven is valuable knowledge when it comes to baking any dish. It’s essential to ensure that your oven temperature is accurate before preheating so that your cake gets cooked properly without burning. Some ovens may not heat up as much as indicated; it’s vital that you check and adjust accordingly.

3. Use Freshly Grated Parmesan Cheese

Freshness in ingredients affects results. Use grated parmesan cheese freshly grated from a block rather than pre-shredded parmesan sold in bags or other packaging to achieve an excellent taste.

4. Stick to Recipe Method

Stick to the recipe method for successful outcomes since baking needs precision, use measuring tools because it helps make sure you follow this instruction clearly and not adding too much or too little of anything.

5. Do Not Overmix Batter

It can be tempting to use a mixer until everything becomes smooth and even in texture, but overmixing can cause your cake’s structure to weaken, which could leave it falling apart out of the oven. Mix until everything combines into a homogeneous mixture.

By following these tips, you’ll get the best result for your Parmesan Pound Cake with Fresh Berries that will undoubtedly keep your guests asking for more!

Bottom Line

In conclusion, the Parmesan Pound Cake With Fresh Berries is an extraordinary dessert that has a unique savory twist to the traditional dessert recipe. The recipe is easy to follow and allows for customization based on preference or seasonal fruits. On top of that, it can be stored and reheated with ease, making it perfect for potlucks or parties.

If you’re looking for a dessert that will impress your friends and family, this recipe is definitely one to add to your collection. Its rich flavor will leave your taste buds satisfied and craving for more. So next time you have a special occasion or just want to make something delicious, try this award-winning pound cake recipe and experience the magic of Parmesan cheese combined with fresh berries. Trust us; you won’t regret it!

Parmesan Pound Cake With Fresh Berries

Parmesan Pound Cake With Fresh Berries Recipe

I have not tried this recipe yet but it sounds intriguing. It is adapted from a recipe from Metrovino restaurant in Portland, OR. The restaurant serves it with a coffee anglaise.
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Course: Dessert
Cuisine: Italian
Keyword: < 60 Mins, Apple, Berries, Cheese, Dessert, For Large Groups, Fruit, Sweet, Weeknight
Cook Time: 45 minutes
Calories: 500.7kcal


  • 2 cups unbleached all-purpose flour (10 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup freshly grated parmesan cheese (grate very fine)
  • 1 cup butter, room temperature
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream, combined)
  • 1/2 cup cream cheese


  • powdered sugar
  • sweetened whipped cream
  • fresh berries (strawberries, raspberries, blackberries, blueberries, or mixed berries) or other fresh fruit (such as sliced spiced peaches or carmelized apples)


  • Sift together the flour, baking powder, and salt into a large mixing bowl.
  • Whisk in the Parmesan. Set aside.
  • Cream together the butter and sugar with a mixer, about 5 minutes.
  • One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
  • Add cream cheese and mix until smooth.
  • On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
  • Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
  • Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
  • Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
  • Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
  • Serve with your choice of garnishes.

Your Own Notes


Serving: 134g | Calories: 500.7kcal | Carbohydrates: 44g | Protein: 8.8g | Fat: 33g | Saturated Fat: 19.9g | Cholesterol: 187.5mg | Sodium: 405.3mg | Fiber: 0.5g | Sugar: 28.9g

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