Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1.5 cups (300 g) granulated sugar
  • 1 cup (240 ml) plain kefir
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 cup (120 g) powdered sugar
  • 2-3 tablespoons (30-45 ml) fresh lemon juice
  • Zest of 1 lemon (for garnish, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the sheet pan or line with parchment paper.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with kefir. Mix until just combined.
  7. Pour the batter into the prepared sheet pan, smoothing the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
  9. In a mixing bowl, whisk together powdered sugar with enough lemon juice to achieve a drizzle consistency.
  10. Once the cake has cooled, drizzle the lemon glaze over the top. Garnish with additional lemon zest if desired.