What does kefir do in baking?

Kefir adds moisture, tenderness, and a tangy flavor to baked goods. Its natural acidity works with baking soda or baking powder to help your cake rise beautifully. Plus, kefir’s probiotics can enhance texture, creating a light and fluffy result. It’s like a secret ingredient that makes everything taste better while keeping it healthier!

Can I use kefir instead of buttermilk in cake?

Absolutely! Kefir is an excellent substitute for buttermilk in cakes. Both have similar acidity and thickness, so you won’t need to make any other adjustments to the recipe. This swap works perfectly for recipes that rely on buttermilk to create a moist, tender crumb and delightful tang.

Can I use kefir instead of milk in muffins?

Yes! Kefir can replace milk in muffin recipes. It adds extra tang and keeps the muffins moist and soft. However, since kefir is thicker than milk, you might need to thin it slightly with a splash of water for a perfect consistency, depending on your recipe.

What causes a pound cake to be gummy?

A gummy pound cake usually results from overmixing the batter. Mixing too much develops excess gluten, making the cake dense and sticky. Another culprit could be too much liquid or not baking it long enough. To avoid this, mix gently, measure ingredients carefully, and ensure the cake is fully baked before removing it from the oven.

How to Make the Best Kefir Sheet Cake

Description

This Kefir Sheet Cake is a wonderfully light and fluffy treat with a subtle tang from kefir. Perfect for snacking, this cake comes together quickly and is topped with a simple glaze or powdered sugar for a touch of sweetness. It’s versatile, easy to make, and great for sharing!

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups plain kefir

For the Glaze (optional):

1 cup powdered sugar
2–3 tbsp milk or kefir
1/2 tsp vanilla extract

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Instructions

Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs and vanilla:
Beat in the eggs one at a time, then add the vanilla extract.
Incorporate the kefir and dry ingredients:
Add the dry ingredients to the wet mixture in three additions, alternating with the kefir (starting and ending with the dry ingredients). Mix until just combined; do not overmix.
Bake the cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the glaze (optional):
In a small bowl, whisk together the powdered sugar, milk (or kefir), and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar if needed.
Cool and glaze the cake:
Let the cake cool completely in the pan before drizzling with the glaze or dusting with powdered sugar.

Notes

Add Zest: Add lemon or orange zest to the batter for a bright citrusy flavor.
Make It Chocolatey: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate kefir cake.
Top It Off: Sprinkle with chopped nuts, shredded coconut, or fresh fruit for added texture and flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: ~210
Sugar: 15g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg