Ingredients
Equipment
Method
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Combine the Wet Ingredients: In a separate bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, kefir, and vegetable oil until well blended.
- Make the Batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before frosting or glazing.
- Decorate and Serve: Frost the cake with cream cheese frosting, drizzle with a lemon glaze, or simply dust with powdered sugar. Slice into squares or rectangles and serve.
Notes
Flavor Boost: Add a teaspoon of lemon zest or a pinch of cinnamon to the batter for an extra flavor dimension.
Frosting Tip: For a smoother finish, apply a crumb coat of frosting and chill the cake before adding the final layer.
High Altitude Adjustments: Reduce baking powder by 1/4 tsp and increase the oven temperature by 15°F for best results.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Use room temperature kefir for best results. Cold kefir can hinder the leavening process.
Avoid overmixing to prevent a tough cake. Mix just until combined.
Greasing and flouring your baking pan is essential for preventing the cake from sticking.
Insert a toothpick into the center of the cake to check if it’s done.
Allow the cake to cool completely before frosting it to prevent melting.
Frosting Tip: For a smoother finish, apply a crumb coat of frosting and chill the cake before adding the final layer.
High Altitude Adjustments: Reduce baking powder by 1/4 tsp and increase the oven temperature by 15°F for best results.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Use room temperature kefir for best results. Cold kefir can hinder the leavening process.
Avoid overmixing to prevent a tough cake. Mix just until combined.
Greasing and flouring your baking pan is essential for preventing the cake from sticking.
Insert a toothpick into the center of the cake to check if it’s done.
Allow the cake to cool completely before frosting it to prevent melting.