Sweet Cheese Pound Cake

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipes by DairyMax.

Preheat oven to 350º F. Grease a 9x9 cake pan or cast-iron pan.
Separate the egg whites and yolks into two different ramekins or small bowls. Avoid getting egg yolk in the egg whites, or they won’t beat properly.
In a large mixing bowl, combine the melted butter, egg yolks and sugar. Beat until mixture is well combined. Add the grated cheese, milk and yogurt and mix until fully incorporated. Set mixture aside.
In a medium mixing bowl, whisk the flour, baking powder and salt.
In a new mixing bowl with a handheld mixer or stand mixer, whip the egg whites on high speed until stiff peaks form, approximately 2 minutes. Set aside.
Add one-third of the flour mixture into the egg yolk and cheese mixture. Stir with a spatula until just combined. Repeat with the next one-third of the flour, then again until you’ve gradually added all the flour, scraping the bowl after each addition.
Add the stiff egg whites to the bowl. With a spatula, gently add the egg whites, being careful not to deflate the egg whites as you mix. Fold the batter over the egg whites, rotate the bowl and repeat until no streaks remain.
Pour the batter into the greased cake pan or cast-iron pan. Top with a generous sprinkle of sesame seeds.
Bake the quesadilla until golden brown, about 35-40 minutes. It’s ready when a toothpick inserted into the center comes out clean. Let cool for 5 minutes.
Cut the quesadilla into squares or wedges. Serve with a glass of milk and fresh fruit.