Goat Cheese Pound Cake

Goat Cheese Pound Cake

So, I have to say — I tried this recipe and it didn’t work for me. I don’t usually post recipes that don’t work but I’d like to know if anyone knows what I may have done wrong.


  • 8 ounces fresh Capri goat cheese (I couldn’t find Capri so used plain goat cheese), at room temperature
  • 3/4 lb butter, at room temperature
  • 2 cups sugar
  • Pinch of salt
  • 1 1/2 teaspoon lemon zest
  • 2 teaspoons vanilla
  • 6 eggs, at room temperature
  • 3 cups flour
  1. Preheat oven to 325°F.
  2. Cream the goat cheese and butter in a mixer.
  3. Add the sugar, salt, lemon juice, and vanilla.
  4. Beat until the mixture is very light.
  5. Add the eggs one by one and beat until light and fluffy.
  6. Reduce the speed of the mixer to low and add the flour, beating just until the batter is mixed.
  7. Spoon the batter into a 10″ tube pan thickly buttered and floured.
  8. Bake the pound cake for 1 1/4 hours or until an inserted skewer or toothpick comes out clean.
  9. Remove the pan from the oven and let cake stand for 5 minutes. Invert the cake onto a rack and cool completely.
This recipe seemed simple enough and the cake looked pretty but … it was so dry. I wound up throwing it out.  Sigh …
Any ideas would could have gone wrong? I made sure not to overmix it. Could the type of goat cheese I used make a difference?

Thanks for any feedback!

I found this recipe at the Westfield Farm website http://www.chevre.com/recipes.html

[amazon_link id=”B001UP2WP0″ target=”_blank” container=”” container_class=”” ]Capri Goat Cheese - Westfield Farm - 5 oz[/amazon_link]

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