Pound Cake | Cary Downtown Farmers Market

Pound Cake

Chef’s Corner

by Mitch Samples


Happy Mother’s Day Weekend my fine Farmers Market peeps.  Since, it seems everyone has been out buying flour and sugar, I thought I would provide you with a fantastic recipe using those items and a few more you can pick up at the Cary Downtown Farmers Market to wow mom with a special dessert on Sunday.


We will be using Paradox Farms Cheese Louise, Honey from Heaven Scent, farm fresh eggs from Either Parker Farms or Queen B to make an amazing Chevre and Ricotta Pound Cake.  It’s a versatile little number that can be flavored with vanilla or lemon, served as is or topped with some beautiful spring Strawberries from HS Howell Farms.


Chef secret: if you can manage to leave it unwrapped overnight it makes an outstanding French Toast or even as a vessel for the most unique BLT you may have ever had.  There is a loaf coming out of my oven now.  It won’t make it until morning!


Chevre and Ricotta Pound Cake – Makes 1 loaf


1 ½ C Flour

2 tsp Baking Soda

1 tsp Salt

¾ C Butter, room temperature

½ C Ricotta Cheese

¾ C Cheese Louise Chevre

1 C Honey from Heaven Scent

3 Farm Fresh Eggs, room temperature

1 tsp vanilla or lemon extract



  • Pre-heat oven to 350°
  • Mix dry ingredient together in a bowl and set aside.
  • Cream butter together with honey and cheeses in a second mixing bowl. The link shows creaming with sugar, we use honey in the same way for this recipe.
  • When the mix is nicely creamed add the eggs, one at a time. The mixture may look like it is starting to separate at this time but that is normal.
  • Reduce speed on mixer and slowly mix in the dry ingredients. Stop the mixer, add the vanilla, scrape down the sides of the bowl and mix for about 30 seconds more.
  • Pour batter into a nicely greased loaf pan and bake for about 50 to 60 minutes or until a toothpick inserted in the middle comes out dry. Checking how a cake is done.
  • Allow to rest at room temperature for about 10 minutes before turning out onto a rack or board.


If you have any questions, please contact Mitch at mtsamples@gmail.com.  I am here for you.





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