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Giddy for Goat Cheese (baking)

HillJ Mar 28, 2013 09:37 AM

With full credit to Westfield Farm, I give you: Goat Cheese Pound Cake

INGREDIENTS 8 oz. fresh Capri goat cheese 3/4 lb. butter 2 cups sugar pinch salt 1 1/2 tsp. lemon zest 2 tsp. vanilla 6 eggs 3 cups flour

Have the cheese, butter, and eggs at room temperature. Preheat oven to 325°F. Cream the goat cheese and butter in a mixer. Add the sugar, salt, lemon juice, and vanilla. Beat until the mixture is very light. Add the eggs one by one and beat until the mixture is light and fluffy. Reduce the speed of the mixer to low and add the flour, beating just until the batter is mixed. Spoon batter into a 10" tube pan thickly buttered and floured. Bake the pound cake for 1 1/4 hours or until an inserted skewer or toothpick comes out clean. Remove the pan from the oven and let cake stand for 5 minutes. Invert the cake onto a rack and cool completely. Goat cheese pound cake is delicious by itself, or for a real treat, serve it with fresh seasonal berries and whipped cream.

So delicious, I'm not telling anyone else about it = ha!

What dream baked dishes to you create from goat cheese?

  1. LindaWhit Mar 28, 2013 09:49 AM

    HillJ, now *THIS* sounds excellent! A lemon-confectioner's drizzle on top would also be good. Thanks!

    3 Replies
    1. re: LindaWhit
      HillJ Mar 28, 2013 09:53 AM

      Oh my pleasure. I'm serving it with brandied figs, fresh strawberries and whipped cream but honestly it needs nothing-really that good!

      1. re: HillJ
        chloebell Mar 30, 2013 06:38 AM

        This basil cheesecake is pretty darn good. Especially in the summer with the fresh basil.


        1. re: chloebell
          HillJ Mar 30, 2013 08:03 AM

          I've made this savory cheesecake for a party before and it went over really well. Thanks for sharing the link!

    2. h
      HillJ Mar 28, 2013 10:01 AM


      Here's another I posted in a thread about food blogs. When fresh figs are at their peak, dive into this recipe. Brilliant.

      1. h
        HillJ Mar 28, 2013 10:04 AM

        On the savory side one of my sister's KISS recipes: Pour leftover homemade tomato sauce into an oven-proof dish and sink a fresh log of goat cheese in the middle. Bake until bubbly and serve with fresh crusty bread and roasted bulbs of garlic.

        So good!!

        4 Replies
        1. re: HillJ
          LindaWhit Mar 28, 2013 10:19 AM

          That is very similar to a tapa I get at my favorite restaurant: Queso de Cabra Montañes (Baked Goat Cheese w/Tomato & Basil). Although I don't think they use a whole log of goat cheese! :-)

          1. re: LindaWhit
            HillJ Mar 28, 2013 10:22 AM

            Ha! I guess I should mention you use an 8 ouncer of fresh goat cheese.

          2. re: HillJ
            cheesecake17 Mar 29, 2013 10:55 AM

            Sounds soooo good

            1. re: HillJ
              meatn3 Mar 30, 2013 08:53 AM

              Always looking for KISS dishes for entertaining! This sounds great.

            2. j
              Joebob Mar 28, 2013 06:58 PM

              Chevre is very good in scalloped potatoes.

              1. goodhealthgourmet Mar 29, 2013 07:59 PM

                Well, we've already discussed my affinity for goat cheese brownies, and of course we know how wonderful it is as a tart filling.

                Knowing your tastes, my guess is that you would absolutely love a fig & chevre cheesecake with a walnut crust.

                It's pretty fabulous in savory cheesecakes too, and it adds a delicious twist to cream cheese frosting. You should also try it in popovers, turnovers, soufflés & beignets. Oh, and lasagne - of course it pairs well with tomato & spinach, but it's also excellent with butternut squash, sage & pancetta.

                Yeah, I'm giddy for goat cheese (and goat's milk, and goat yogurt)!

                6 Replies
                1. re: goodhealthgourmet
                  HillJ Mar 29, 2013 08:03 PM

                  What's not to love about every single suggestion!

                  What's truly funny about my love of goat cheese is that I'm just as happy unwrapping a plain fresh log and smearing it on toast as I am whipping up something more involved using it.

                  Sometimes less is more?

                  1. re: HillJ
                    goodhealthgourmet Mar 30, 2013 01:15 PM

                    Who needs toast? Tastes just fine to me right off a fork...or finger ;)

                    1. re: goodhealthgourmet
                      HillJ Mar 30, 2013 01:43 PM

                      Lady after my own CH-heart. Can't argue with brilliance.

                  2. re: goodhealthgourmet
                    HillJ Mar 30, 2013 05:37 AM


                    I bought the chocolate chevre by Westfield Farm for our Easter dessert table. Have you ever tried any of these chocolate goat cheeses?

                    1. re: HillJ
                      goodhealthgourmet Mar 30, 2013 01:21 PM

                      I haven't. My chocolate + goat cheese experience is limited to confections in which I combine the two myself. I commented above that I'd like to know how much sugar is in the chocolate they use for the Capri - I think I'd probably prefer the cocoa-dusted log.

                      The fig chevre & maple-walnut chevre on igourmet both sound delicious too.

                      I can't wait to hear your feedback on the cheeses you ordered!

                      1. re: goodhealthgourmet
                        HillJ Mar 30, 2013 01:44 PM

                        Tomorrow's dinner I'll have the taste testers here...I mean the HillJ gang (ha!), we'll see. Should be fun if nothing else.

                  3. h
                    HillJ May 2, 2013 01:11 PM

                    While in Whole Foods I picked up Meyenberg Goat Cheese Butter and Snofrisk Norwegian spreadable Goat Cheese.

                    I pan fried 4 large shrimp in the butter along with some fresh thyme leaves and spread the Snofrisk on toasted basil bread. Winners!

                    Something new from my goat cheese sojourn.

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