Lemon Goat Cheese Pound Cake

This is based on a recipe on Bakeaholic, but without the plum. I had lemons that were going bad and goat cheese that wasn’t getting eaten.

Ingredients

  • 240 g (2 c) whole wheat cake flour or all purpose flour
  • One of the following
    • 3/4 tsp cream of tartar plus 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz creamy goat cheese
  • 3/4 cup unsalted butter room temperature
  • 200 g of date jam or 1 c sugar
  • 1 tsp cardamom or vanilla extract
  • the juice and zest of one lemon
  • 4 large eggs, at room temperature

Directions

  1. Preheat oven to 325 F. To prepare your baking dish, butter and flour a 9×5 loaf pan. Oil spray is yucky and messy.
  2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
  3. In your electric mixer using the paddle attachment, cream goat cheese and butter together until light and fluffy, about 5 min.
  4. Mix in your date jam or sugar, cardamom/vanilla, lemon juice and zest.
  5. Once incorporated mix in your eggs one at a time.
  6. Using a rubber spatula mix in your dry ingredients by hand.
  7. Spread batter into your prepared baking dish and bake for 70 minutes or until it is golden and a toothpick is inserted and comes out clean. Allow cake to cool.
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