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Recipe: Chèvre Lemon Cakes with Powdered Sugar

Written by Redwood Hill on . Posted in Recipes


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


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


  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 (2)

  • MTShepherdess


    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 :)


    • Sharon Bice


      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


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