Make this cake easily in one bowl. It's tasty, refreshing, and a great way to use up excess milk kefir.
Delicious Kefir Lemon Cake (one-bowl recipe)
190g refined white sugar
Zest of 1 big lemon
4g baking powder
3g sea salt
40g lemon juice, freshly squeezed
195g thick kefir
105g unsalted butter, melted
2 large (57g each) eggs
1 tsp vanilla paste / extract
220g plain flour, sifted
Preheat oven to 175°C Fan. Line and oil a 9-inch cheesecake pan.
Combine lemon zest and sugar in a bowl. Stir in baking powder and salt.
Add all wet ingredients and stir till well-mixed.
Sift in the flour and stir till just combined.
Bake cake till toothpick comes out with dry crumbs (28 min).
Cool the cake for 60 min and glaze with a mixture of 55g powdered sugar and 30g lemon juice.
Keeps up to 3 days in an airtight container at room temperature.
