Woah. Ok, so the thing about winter is that is gets really dark, really early. And it’s really hard to take good pictures of your food, when it’s dark at like, 10 AM (total exaggeration). And if you’ve sat on the couch all Sunday and watched 6 hours (total underestimate) of oh, say, The Walking Dead (don’t even get me started on the awesomeness), instead of getting your butt up and cooking, you don’t stand a chance of getting a good picture, so why even try. And that, my friends, is how you lose 6 weeks to the no-blog abyss.
But what better way to come back than with goat cheese pound cake? Don’t freak out, goat cheese is awesome and even though you’re resisting, you really do want to put it in a cake. It’ll make the cake slightly tangy and so moist and dense that you won’t even be able to handle it. Have you had a cream cheese pound cake? It’s like that, but funkier; just a little goat funk to go around. Nothin’ wrong with that.
This guy is 100% dessert (or maybe breakfast), so don’t be confused by the savory ingredient. He would be freaking delicious with fresh berries or compote with a little whipped cream on the side. He would be amazeballs with some lemon curd. He would love you to give him a touch of honey and maybe a thin smear of cream cheese. But man oh man is he good all by himself. Almost worth prying yourself away from The Walking Dead for. I said almost. Never stop watching that show.
Goat Cheese Pound Cake
From Jules Food.
8 oz goat cheese, room temperature
3/4 lb (3 sticks; 12 oz) butter, room temperature
2 c sugar
pinch of salt
1 1/2 t lemon zest (about 1 lemon)
1/2 lemon juice, about 1 1/2 T
Seeds scraped from 1 vanilla bean
1/2 t vanilla extract
6 eggs
3 c flour
- Heat oven to 325°F. Grease a 10″ tube pan and set aside
- In the large bowl of a standing mixer, cream the goat cheese and butter on medium-high until smooth
- Add the sugar, salt, lemon zest, and lemon juice, vanilla bean seeds, and vanilla, and beat until smooth
- Add the eggs one at a time, beating after each addition; continue beating until very fluffy (my batter looked a bit curdled and it was fine in the end)
- Turn the mixer to low and add the flour, mixing until just incorporated
- Dollop batter into the prepared pan and smooth the top; bake ~1 hour until lightly browned and a toothpick inserted into the center comes out clean
- Let cool 10 min then turn out onto a plate
