Recipe: Chèvre Lemon Cakes with Powdered Sugar

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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.
  • Course: Dessert
  • Skill Level: Moderate