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Recipe: Chèvre Lemon Cakes with Powdered Sugar

Written by Redwood Hill on . Posted in Recipes

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This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.

 

 

Lemon Cakes

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A classic lemon cake baked in mini muffin pans

Ingredients

  • 8 oz Redwood Hill Farm Chevre
  • 1/2 cup sugar granulated
  • 2 tbls. flour
  • 2 small lemons lemon zest
  • 2 egg(s) separated

Instructions

  1. Mix chevre, sugar, flour, zest and egg yolks together with a rubber spatula.
  2. Beat whites until soft peaks form.
  3. Fold beaten whites into cheese mixture.
  4. Fill buttered mini-muffin pans 2/3 full.
  5. Bake for 15 minutes at 350.
  6. Cool for ten minutes and then flip out of pans.
  7. Cool completely before serving. Top with fresh berries.

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Comments (7)

  • MTShepherdess

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    Just made my first fresh Chevre from local friend’s goat milk. The first gallon has turned out great (I’ve got 2 to go). Finding this lemon cake recipe helps solve my dilemma of ‘what to do beyond herb spreads’. Also great recipe calls for 2 eggs (we have an abundance). Thanks! Now…. what to do with the whey :)

    Reply

    • Sharon Bice

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      So happy to hear you like this recipe, it is one of our long-time favorites! I have been using whey protein in my smoothies each morning…that might be a good solution for you and your family AND you have the benefit of having the fresh whey! If you raise livestock, especially piglets, they certainly love it as well! Thanks for your comments… Sharon

      Reply

    • Sharon Bice

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      Thought about you today as I read a recipe using whey! Quarter turnips, potatoes, and/or any root veges you like and simmer in the whey until just tender pierced but still somewhat firm. Drain whey. Heat olive oil or mix of olive oil and butter in saute pan and saute drained veges until browned and crisp. Season as you like! I’m going to try this myself. We make fantastic cheeses at our creamery but I want to experiment with cheesemaking in my kitchen using only raw goat milk from the farm. Now have one use for the whey that I’ll have. ~Sharon

      Reply

  • margaret aiken

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    I use fresh whey in baking breads and cakes whenever the recipe calls for water

    Reply

    • Sharon Bice

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      Great tip Margaret, thanks so much I love editing recipes for our family business and will try your suggestion in the upcoming months when trying new recipes. All the best to you, Sharon

      Reply

  • James

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    I just finished making these lemon cakes and they are awesome! I used almond flour in place of the regular due to my gluten allergy. The texture and everything is what you would expect from a moist muffin, my only issue is that after they cooled for 10 minutes I had a very tough time getting them out of the buttered pan. They all stuck to the bottom and I ended up with ugly muffins. Any suggestions?

    Reply

    • Sharon Bice

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      Hi James, thanks for your comment! I know that when we made these again recently, we used a ‘non-stick’ mini muffin pan and lightly buttered it as well (adds great flavor). Try that next time if you can. Also, we’ve never tried with alternate flours but I do have almond flour at home so I can do a test to see if it changes ease of getting these out of a pan afterwards. Such an easy and delicious recipe, I hope you can try again and experiment a bit. ~Sharon

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