Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • 1 cup plain kefir (can be substituted with yogurt or buttermilk)
  • (Optional) Zest of one lemon for flavor

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13-inch sheet cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
  4. Add in the eggs one at a time, mixing well after each addition until fully incorporated.
  5. Mix in the kefir and lemon zest if using until just combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain; do not overmix.
  7. Pour the batter into your prepared sheet cake pan, spreading it out evenly with a spatula.
  8. Bake in preheated oven for about 25–30 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove from oven and allow to cool in the pan for about 10–15 minutes before transferring to a wire rack to cool completely.
  10. While cooling, prepare your glaze by whisking together powdered sugar and lemon juice in a small bowl until smooth – adjust consistency with more powdered sugar or lemon juice as needed.
  11. Once cooled completely, drizzle or spread your lemon glaze over top of the cake using a spatula or spoon.
  12. Serve immediately or store covered at room temperature for up to three days!