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Recipe: Chèvre Orange Pound Cake

Written by Sharon Bice on . Posted in Recipes

I am always eager to try new pound cake recipe AND really love the recipe ideas and videos online at IFood TV. So when I saw a pound cake recipe in their newsletter recently, made with ricotta cheese, I immediately knew I had to try the recipe with our fresh chevre. Creamy and smooth with a similar texture to ricotta, I had a feeling Redwood Hill Farm Plain Chèvre would be a good swap.

And was it ever! The cake was dense, moist, with a lovely bright orange fragrance. The flavor was unique and rich and had me longing for a second piece. I brought the cake into the creamery office for a taste test and everyone agreed, soooooo good!

That cake was gone almost immediately.

 Nutrition Information Per Serving:

Calories 373, Calories from Fat 150, Total Fat 17 g, (26.1% DV), Saturated Fat 10.2 g (50.8% DV), Trans Fat 0 g, Cholesterol 98.8 mg, Sodium 264.6 mg (11% DV), Total Carbohydrates 49 g (16.4% DV), Dietary Fiber 2.1 g (8.5% DV), Sugars 32.7 g, Protein 8 g, Vitamin A 11.1%, Vitamin C 3.8%, Calcium 16.6%, Iron 2.7%

Percent Daily Values are based on a 2,000 calorie diet.

Chèvre Orange Pound Cake

Redwood Hill Farm Chevre Orange Pound Cake

By Published:

  • Yield: 1 loaf or 4 mini loaves (6-8 Servings)
  • Prep:
  • Cook:
  • Ready In:

A delicious, dense & fragrant pound cake made with Redwood Hill Farm Fresh Chèvre


  • 1 1/2 cups cake flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. coarse salt
  • 3/4 cup butter
  • 1 1/2 cups Chèvre Goat Cheese Redwood Hill Farm plain (3 tubs)
  • 1 1/2 cups + 1 Tbsp. sugar
  • 3 eggs
  • 1 tsp. pure vanilla extract
  • zest of one orange
  • 1/2 tsp. almond extract


  1. Preheat oven to 350 degree F or 180 degree C.
  2. Grease a 9" x 5" x 3" loaf pan (or 4 mini loaf pans) with butter and set aside.
  3. In a bowl, combine flour, baking powder, and salt. Mix well.
  4. In a separate bowl, cream together butter, ricotta, and sugar for 3 minutes or until light and fluffy.
  5. Add eggs 1 at a time and beat after each addition.
  6. Mix in the vanilla, orange zest, and almond extract until combined.
  7. Gradually add the dry mixture into the wet, a little at a time and stir until just mixed.
  8. Pour the batter into the prepared pan and bake for about 45-50 minutes or until a tester comes out clean and the cake is beginning to pull away from the sides of the pan.
  9. Allow the cake to cool in the pan for 10 minutes then gently remove from the pan and let cool completely on a wire rack.
  10. Slice when completely cooled and serve.

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