Lemon bundt cake – a beautiful and delicious lemon bundt cake made with @lifewaykefir organic whole milk lemon kefir. flavor. This cake is moist and tender, with a buttery crumb and a hint of vanilla. The lemon zest and juice add a burst of citrusy freshness that balances the sweetness of the cake. The glaze is tangy and sweet, drizzled over the top of the cake. This cake is made with Whole milk Kefir, which is a tart and tangy cultured dairy drink packed with protein, calcium, and 12 live and active probiotic cultures.
This rich and creamy Lifeway Organic Lemon Whole Milk Kefir is wholesome and satisfying. Each bottle is made with certified organic, full-fat milk for an indulgent, nutritious beverage. It is lightly sweetened with can sugar which makes it delicious not only when poured over cereal, or blended into smoothies, but makes an excellent replacement for sour cream on cakes! Their Organic Whole Milk Kefir is up to 99% lactose-free, gluten-free, and made with organic, non-GMO ingredients.
Here you go with the recipe.
Ingredients :
Cake:
- 23/4 cups cake flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 13/4 cup sugar
- 1/2 canola oil
- zest from 3-4 large lemons
- 1 tbsp fresh lemon juice
- 1 tablespoon vanilla extract
- 5 eggs
- 1 cup Lifeway organic kefir lemon flavor
Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice, or as needed
Method:
- Preheat the oven to 350°F and spray a 12-cup bundt pan or two 6-cup bundt pans with cooking spray.
- In a bowl, whisk or sift together the cake flour, baking powder, and salt until well combined. Set aside.
- In another bowl, using a hand mixer cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, gradually beat in the eggs until just incorporated. Mix in the flour mixture, alternating with lemon kefir until just combined.
- Pour the batter into the prepared bundt pan.
- Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by tapping it against the counter. Invert the cake onto a serving platter.
Lemon glaze:
Whisk together the icing ingredients and pour over the bundt cake.
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