Lemon Kefir Pound Cake

Kefirized desserts are our favorites, and this lightened up Lemon Kefir Pound Cake is no exception! Moist and sweet, it’s “melt in your mouth” good.

Servings: 10


  1. Preheat your oven to 350 ̊ F. Grease an 8 ½-inch loaf pan with butter or baking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a larger separate bowl, beat together kefir, sugar, eggs, lemon zest, and vanilla.
  4. Slowly pour dry ingredients into wet ingredients and stir to combine. Mix in canola oil until combined.
  5. Pour batter into prepared loaf pan and bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. (You may want to remove from oven after 50 minutes as the cake will continue to cook as it cools.)
  6. While the cake bakes, make the glaze. Combine the lemon and sugar in a small pan. Cook over low heat, stirring frequently, until the sugar has dissolved.
  7. Set aside. Let the cake cool in the pan for 10 minutes after you remove it from the oven.
  8. Remove from loaf pan and place on a plate or cutting board. Let the cake cool completely.
  9. Once the cake has cooled, use a toothpick to poke several holes all around the top of the cake.
  10. Brush the lemon-sugar mixture on the warm cake. You don’t have to use all of the mixture.
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