Lemony Goat Cheese Cake

• 2/3 c + 1 T sugar, plus more for the pan
• 3 eggs, separated
• 8 oz fresh plain goat cheese
• 1 1/2 T flour
• 2 tsp grated lemon zest
• 2 tsp fresh lemon juice
• 1 tsp vanilla
• 1/4 tsp Diamond kosher salt
• raspberries, strawberries and/or blueberries for serving

Preheat the oven to 325° F. Butter the bottom and sides of an 8-inch springform pan and sprinkle with sugar, shaking out the excess. Use an 8″ cake pan if you don’t have that size springform pan, but line the bottom with parchment paper before buttering, so the bottom of the cake won’t stick.

With an electric mixer beat the egg yolks and 2/3 c of the sugar until the yolks are very pale. Slowly beat in the goat cheese. Add the flour, lemon zest, lemon juice, vanilla, and salt and beat until creamy.

Using clean, dry beaters, beat the egg whites in a small bowl until foamy. Slowly add 1 T of the sugar and continue beating until soft peaks form. Gently fold the whites into the cheese mixture.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the cake begins to rise slightly and is just set in the middle. Remove the cake from the oven, place on a wire rack and let it cool. Refrigerate the cake until completely chilled.

Cut into wedges and serve with the berries.