Lemon kefir cake is a delicious and aromatic pastry with a pleasant citrus note provided by lemon slices and grated zest. In the original recipes it is prepared without adding raisins, but I decided to make the cupcake sweeter. The finished lemon cake can be sprinkled with sweet powder or topped with lemon glaze. To prepare it, you need to mix 50 grams of powdered sugar with natural lemon juice to a thick consistency. To reduce the sourness of this glaze, lemon juice can be diluted with purified water in equal proportions.

The number of calories is relatively moderate for sweet pastries - after all, less than 350 per 100 g, but for the figure it is a bomb. Although, there is a more killer option - lemon shortbread cookies. There's a decent amount of calories there. So, let’s pour some tea without sugar, consider ourselves a model of perseverance and enjoy it in peace :)

In a deep, dry bowl, mix all the granulated sugar indicated in the recipe and four medium-sized chicken eggs.

With the mixer turned on at maximum speed, beat the mixture for 5 minutes. As a result, the mass should increase in volume and lighten, as in the step-by-step photo. Many small bubbles should definitely appear on the surface. Thanks to this stage, the dough will be especially tender and airy.

Now, according to the recipe, pour kefir into the egg-sugar mixture. To make the lemon kefir cake airy and rise well, pre-heat the kefir. Make sure it is warm but not hot. I used fresh kefir with a fat content of 2.5 percent.

Following the kefir, pour vegetable oil into the dough. It must be refined so as not to spoil the cake with its characteristic smell.

Mix the dough with a whisk so that the kefir and vegetable oil are evenly combined with the rest of the ingredients.

To make the cake rise well, add a spoonful of baking powder. For flavor, add vanillin (you can use vanilla sugar or vanilla extract). If you like cinnamon in your baked goods, you can add a pinch of ground spices for a spicy note.

The next step is to add premium flour. To make lemon kefir cake soft and airy, first sift the flour. Using a silicone spatula, stir the dough until it becomes thick and homogeneous.

For this recipe, try to find organic citrus fruits on sale, as we will be adding the whole lemon to the dough, along with the zest. Therefore, choose intact, fresh fruits with a citrus flavor. Wash the lemon thoroughly and pour boiling water over it. Using a grater or a special knife, remove the zest from the lemon. Cut the remaining lemon into several parts and grind using a meat grinder or blender. Don’t forget to remove the seeds first so they don’t give off any bitterness.

Add the zest along with chopped lemon to the dough, as indicated in the recipe. Mix everything again, achieving homogeneity.

Wash the raisins and pour boiling water over them. Leave it for 10 minutes so that the raisins swell. Then dry it with a napkin so that excess moisture does not get into the dough.

Pour the dried raisins into the dough. Stir until it is distributed throughout the mixture. You can skip this step or add dried cranberries, chopped sweet dried apricots or prunes instead of raisins. Dried fruits also need to be pre-washed and kept in boiling water for 10 minutes.

Let's prepare the baking dish. Choose either a round shape with a special hole in the center for air circulation, or a narrow rectangular one. If you use a silicone mold like I do, there is no need to grease it. It is better to grease a metal, glass or ceramic cake pan with vegetable oil so that the finished baked goods do not stick to it.

Place the form with the dough in the oven, turned on in advance at 180 degrees. We will bake the cake for about 40-50 minutes. It took me 50 minutes to prepare. To prevent the top of the cake from browning too much, cover it with food foil 25-30 minutes after the start of cooking, when there is already a light golden crust on top. Check the readiness of the product with a wooden torch or bamboo skewer. Pierce the center of the cake in several places. If the skewer comes out dry, without traces of dough, then the baked goods are ready and completely baked.

Carefully remove the finished cake from the oven. Let the cake cool in the pan a little, then carefully remove it and transfer it to a wire rack. Sprinkle the completely cooled baked goods with granulated sugar using a strainer.

Cut the cooled lemon kefir cake into portions. We will serve this delicacy with your favorite drinks: hot tea, milk, fruit juice or black coffee.

Making delicious homemade cake couldn't be easier! Delight your loved ones with fragrant lemon baked goods with glaze. Kefir cake turns out fluffy and soft, with a velvety structure, and it does not go stale for a long time. Citrus perfectly complements the taste of the cupcake.

The dough for lemon cake with kefir is prepared simply and quickly. Instead of frosting, you can simply sprinkle the cupcake with powdered sugar, but it will taste better.

I prepare the products according to the list.

In a bowl, combine eggs and sugar.

Beat the ingredients with a mixer until a fluffy light mass is formed.

Add room temperature butter and beat a little with a mixer.

Then I pour in kefir and beat the ingredients again.

I sift the flour and baking powder into the same bowl and beat the dough until there are no lumps of flour.

I remove the zest from the lemon, and squeeze the juice out of half a lemon (we will need it for making the glaze).

Add the zest to the dough and mix with a spatula or spoon.

Grease a silicone cake pan with butter.

I spoon the dough into it and level the top.

I preheat the oven to 180 degrees, bake the cake in it for about 35-40 minutes. I check the readiness of the cake with a toothpick.

I transfer the cake to a wire rack.

I'm making lemon glaze. I sift the powdered sugar and add the strained lemon juice.

Mix the powder and juice until smooth and homogeneous.

Lemon kefir cake without eggs (with soaking) is my favorite recipe for tea. This is a real lifesaver when you need to bake something quickly before guests arrive, or when you want something sweet yourself. All ingredients are mixed in literally 5-7 minutes, and baking will take another 30-35 minutes. So let's get started.

Ingredients:

• zest of two lemons;
• 1 cup lemon juice (½ cup for dough and ½ cup for soaking);
• 2 cups of flour;
• 2 cups sugar (1 and ¾ cups for the dough and ¼ cup for soaking);
• a teaspoon of soda;
• 1.5 cups kefir;
• 1/3 cup vegetable or melted butter;
• 100 grams of raisins (optional).

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Lemon kefir cake without eggs, how to prepare:

1. In a large bowl or saucepan, combine flour, 1 and ¾ cups sugar, baking soda and the zest of two lemons.

2. Add vegetable or butter and grind the mixture into crumbs.

3. Then add kefir and half of the prepared lemon juice. The dough should turn out like thick sour cream.

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4. If you want, you can add raisins. Now mix everything again and pour the cake into a greased pan.

5. Bake the lemon cake for about 35-40 minutes at 180 degrees.

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6. You can add lemon flavor to our cupcake by making a coating from the remaining sugar and lemon juice. To do this, mix them until the sugar dissolves and pour the hot cake on top (you can first pierce it in several places with a toothpick so that it soaks in better).

7. Before cutting the cake, you need to let it cool, otherwise it will crumble too much.

8. That's it! Our lemon kefir cake without eggs (with soaking) is ready. Bon appetit!

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Some of the easiest muffins you can make are lemon muffins. But in them you will find something that is not found in any other: a harmonious combination of sour and sweet tastes, a delicate texture reminiscent of cottage cheese pastries. Add here the simplicity and ease of preparation and you get a recipe for the perfect quick dessert, which will surely take its place among your favorite homemade delicacies.

Lemon muffins are incredibly flavorful. Lemon juice is added to the dough, which adds a slight sourness to the dessert, making it completely non-sweetening. In addition, you will also find lemon zest in the composition, which makes the muffins so fragrant. Therefore, choose well-ripe, juicy fruits with aromatic zest.

In addition, you can experiment a little by using lemons and limes to make these muffins, which will give the dessert an additional hint of flavor and a slight exotic note - this will definitely diversify your menu!

Ingredients (for 8 muffins)

• 125 grams white wheat flour
• 100 grams of sugar
• 90 grams of kefir
• 50 grams of refined vegetable oil
• 1 ripe large lemon
• 1 egg
• 1 tbsp. spoon of semolina
• 1 teaspoon baking powder
• a pinch of salt
• vanillin on the tip of a knife

Preparation

Lemon muffins are prepared using the classic method: mix dry ingredients, then mix liquids separately. After this, both parts of the dough are quickly mixed together.

For the “dry” part of the dough, mix flour, sugar and semolina.

Add baking powder, salt and vanilla.

Wash the lemon thoroughly and remove the zest from it using a very fine grater.

Squeeze the juice from the lemon and mix it with the grated zest.

Add kefir to the juice and stir.

Then pour vegetable oil into the mixture.

Then add the egg.

Mix the “liquid” part thoroughly with a whisk, then mix both parts together.

Divide the dough into the molds, filling them two-thirds full.

Bake the muffins at 220 degrees for 15-20 minutes until golden brown. Check readiness with a toothpick.

They can be served either hot or chilled. You can heat the cooled muffins in the microwave - after this manipulation they will resemble freshly baked ones!

Having tried the lemon kefir cake prepared according to this recipe, it’s difficult to stop at just one piece! Fully saturated with citrus “notes” and complemented by contrasting splashes of crunchy poppy seeds, the baked goods turn out to be very interesting, with a light aroma and bright taste.

In this case, we take kefir dough with lemon zest and juice as a basis, and feel free to experiment with additives and decoration. In addition to poppy seeds, finely chopped nuts, raisins, and berries are suitable for filling. Instead of light fondant, the cupcake can be sprinkled with powder, decorated with lemon zest, confectionery sprinkles, etc.

Ingredients:

• kefir - 130 g;
• zest of 2 small lemons;
• lemon juice - 2 tbsp. spoons;
• eggs - 2 pcs.;
• butter - 120 g;
• flour - 230 g;
• baking powder - ½ teaspoon;
• sugar - 160 g;
• salt - a pinch;
• poppy - 20 g.

For the fondant (optional):

• powdered sugar - 100 g;
• lemon juice - 2-3 tbsp. spoons.

How to make lemon cake with kefir

1. About an hour or two before the start of cooking, take the butter out of the refrigerator so that it has time to soften, become pliable and creamy. Pour sugar into the already soft butter bar and beat until fluffy and light.
   
2. Add the eggs one at a time, continuing to work with the mixer.
   
3. Using a fine grater, remove the zest from the lemons. We use only a thin yellow layer - do not touch the white bitter part. Add the zest to the butter-egg mixture, followed by 2 tablespoons of lemon juice. Lightly beat.
   
4. Mix the sifted flour with baking powder separately with poppy seeds and salt. Alternately add the flour mixture and kefir to the butter mixture, kneading with a spoon or spatula. The result should be a fairly thick and viscous dough with poppy seeds.
   
5. Fill the cake pan (elongated rectangular or round with a protrusion in the center) with the flour mixture. Don’t forget to lightly grease the bottom and walls of the container with butter first.
   
6. Bake the lemon cake in an oven preheated to 170 degrees for about 40-60 minutes. Traditionally, we check readiness by placing a wooden skewer in the center of the crumb. After making sure that the stick remains perfectly dry, we take out the finished cake and cool it.
   
7. If desired, make sweet and sour fondant to decorate the baked goods. Gradually add lemon juice to the sifted powdered sugar, stirring vigorously.
   
8. As soon as the sweet powder and lemon juice turn into a homogeneous smooth mass, distribute it over the top of the cupcake and wait for it to harden. After decorating as desired, serve our citrus pastries with tea/coffee or other drinks.
   

Lemon kefir cake is ready! Bon appetit!