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Recipe: Lemon Kefir Poundcake

Written by Redwood Hill on . Posted in Recipes

Goat milk kefir replaces the buttermilk in this delicious bundt pound cake. Fabulous base for strawberry shortcake!

Lemon Kefir Poundcake

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  • Yield: 1 (10 Servings)
  • Prep:
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This recipe was adapted from a Lemon Buttermilk Poundcake recipe from foodnetwork.com, courtesy of Nick Malgieri. We replace the buttermilk with an equal amount of Redwood Hill Farm goat milk kefir. It is delicious as the cake base for strawberry shortcake.


  • Batter:
  • 2 sticks butter unsalted and at room temperature
  • 2 cups sugar
  • 2 1/2 cups flour all-purpose
  • 2 tsp. baking powder
  • 4 egg(s) large
  • 3 egg yolks
  • 1/2 cup Redwood Hill Farm Goat Milk Kefir plain flavor
  • 1 Tbsp. lemon zest grated
  • 1 Tbsp. lemon juice fresh
  • 1 tsp. vanilla extract
  • Lemon Glaze:
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup lemon juice fresh
  • 2 tsp. vanilla extract


  1. Preheat oven to 325 degrees. Butter a 12-cup Bundt pan and sprinkle with flour, shaking out the excess. Combine butter, sugar, flour and baking powder in a mixer; beat on low speed 2 minutes. In a separate bowl, combine remaining batter ingredients, then add to mixer in 3 additions, beating 1 minute between each addition. Pour batter into prepared pan and bake for one hour, or until cake is well-risen and well-colored and a knife inserted between the edge and the cake emerges clean. Place cake on rack in pan.
  2. For Glaze: Combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold Cake and brush glaze evenly all over outside of cake.


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