Kefir Lemon Pound Cake

lemon pound cakeI picked up a bottle of Kefir Greek Style the other day at Whole Foods. I was planning on making a pound cake and wanted to add a nutritional boost without compromising texture or flavor. I originally found a good lemon cake recipe by Ina Garten here and wanted to modify it to decrease the sugar and increase the nutrition content. The pound cake was sweet, lemony and absolute perfect. The Kefir keeps this pound cake super moist and the fresh lemon makes it refreshing and not overwhelmingly heavy. To achieve the best results with this pound cake, make the cake the day before. When cooled, wrap it up in plastic wrap. The next day, make the glaze and cover the pound cake with it. Let the glaze dry and you will achieve absolute pound cake heaven.

Also, only use fresh lemon juice. Don’t use the bottled!

Carryover Picture Books: The Red Lemon by Bob Stake , Lemons are not Red by Laura Vaccaro Seeger

[tab title=”Ingredients”]
1 1/2 cups all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon kosher salt
1 cup Kefir Greek Style (can be substituted with Kefir Plain)
1 cup of granulated sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
Juice of 2 lemons
1/2 teaspoon pure vanilla extract
1/2 cup canola oil I used a little less)

1 cup of confectioners sugar
1-2 tablespoons of fresh lemon juice
1 tablespoon of milk

[tab title=”Preparation”]
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Grease and flour the pan.
2. Whisk together the flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the Kefir, 1 cup sugar, the eggs, lemon zest, juice of one lemon, oil and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a cake tester comes out clean.
6. Let cool on a cooling rack. For best results, wrap up the lemon loaf. Wait till the next day to glaze.

For the glaze, combine the confectioners’ sugar, lemon juice, and milk until you achieve the right consistency. I like my glaze thick and spreadable. If you want it thicker, add more sugar. To make thinner, add more lemon juice or milk. With a pastry brush, glaze pound cake.

[tab title=”Photos”]
lemon pound cake

Speak Your Mind