Delightful Lemon Kefir Cake: A Tangy Delight
A moist and tangy cake enriched with kefir for an airy texture. The lemon notes bring a delightful freshness to this simple yet refined dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup plain kefir
- 3 medium eggs
- 1/2 cup vegetable oil
- 2 organic lemons zest and juice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan, or line with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- Zest and juice the lemons, set aside.
- In a large bowl, beat eggs and sugar until pale and fluffy (about 3-4 minutes).
- Gradually incorporate the oil while continuing to beat.
- Add kefir, lemon zest, lemon juice, and vanilla extract. Mix well.
- Gently fold in the dry ingredients in several additions, mixing until just combined to form a smooth batter.
- Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before turning out onto a cooling rack.
Notes
- Use organic lemons for zesting
- Kefir should be at room temperature for best results
- Don't overmix the batter after adding flour to keep the cake tender
- Cake keeps for up to 3 days in an airtight container
- Can be frozen for up to 2 months
- For extra flavor, add a lemon glaze
- Test for doneness 5 minutes before recommended baking time
- Place pan in the center of the oven for even baking