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Goat Cheese Pound Cake

Goat Cheese Pound Cake

Don’t you just love when you have those, “what if I did this?” moments and it ends up being a good move? That’s what happened with this Goat Cheese Pound Cake recipe. One day in my kitchen I was whipping up my mom’s recipe for Lemon Pound Cake when, in the corner of my eye, I saw a slab of goat cheese that I was planning to use for another recipe. I dropped in the log of goat cheese to my cake batter and watched as it swirled in. One taste of the batter and I knew it was meant to be. It was creamy with a little bit of tartness and a slight amount of sweetness.

My Goat Cheese Pound Cake recipe is only 10 simple ingredients. Although the cook time says it takes two hours, it’s actually really easy to make. It’s mostly just the bake time that takes the longest. In the roughly 90 minutes it takes to bake, you can read a book, do a face mask, get some fitness in (since you’ll probably want to after eating a slice of this decadent cake!). This cake is best served with some fresh whipped cream and strawberries or fruit preserves. I hope you enjoy my recipe. If you do decide to make it, tag me on instagram @thefamiliarkitchen and show me how it turned out for you!

Goat Cheese Pound Cake

Goat Cheese Pound Cake

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: baked goods, cake, dessert, goat cheese
Author: Ann Ittoop

Equipment

  • Hand or stand mixer
  • Bundt or Loaf Pans

Ingredients

  • Unsalted Butter, 3 sticks
  • Sugar, 3 1/2 cups

  • Goat Cheese, 1 cup

  • Honey, 1/2 cup

  • Sour Cream, 1/2 cup

  • Vanilla Paste, 1 tbsp

  • Eggs, 6
  • AP Flour, 3 cups

  • Baking Powder, 1 tsp

  • Salt, 1 tsp

Instructions

Make the batter.

  • In a large mixing bowl, add the butter and sugar. Using a hand-mixer on medium
    high speed and beat until it’s creamy and fluffy. This should take a few
    minutes.
    Now add the goat cheese, honey, sour cream, and vanilla paste (or extract). Mix
    this until it’s creamy.
    Add the eggs, one by one, and mix until evenly combined.
    Mix together the flour, baking powder, and salt. Add the flour mix in, cup by cup, then
    gently mix in on low speed. Mix until combined. This will be a thick batter.
    Let the batter rest for 5 minutes.

Bake it.

  • Grease a bundt pan or two loaf pans with spray oil or butter. Add about a tbsp of AP
    flour to the pan then tilt and tap the pan so that the AP flour moves and
    lightly dusts the entire pan. Pour in the batter and then give one firm tap to the
    pan against your working surface to burst any air pockets in the batter.
    Set the oven to 325 degrees and bake for about 1 hour and 30 minutes or insert a
    toothpick and, if it comes out clean, it’s done! Serve with fresh strawberries, whipped cream, or jam.

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

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