Ingredients:

  • 1 cup (240 mL) plain kefir
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 mL) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120 g) powdered sugar for lemon glaze
  • 2 tablespoons (30 mL) fresh lemon juice for lemon glaze
  • Zest of 1 lemon for lemon glaze

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a rimmed sheet pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the plain kefir, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well combined.
  3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to aerate the flour for a lighter cake.
  4. Gradually add the dry ingredients to the wet mixture. Stir gently using a spatula or wooden spoon until just combined; be careful not to overmix as that can lead to a dense cake.
  5. Pour the batter into your prepared sheet pan. Spread it evenly with a spatula. Bake in your preheated oven for about 25–30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes before transferring it onto wire racks to cool completely.
  7. While your cake is cooling, prepare the lemon glaze by whisking together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. Adjust consistency if necessary—add more powdered sugar if too thin or more lemon juice if too thick.
  8. Once cooled completely, drizzle or spread your lemon glaze over the top of your sheet cake using an offset spatula or spoon. Allow it to set before cutting into squares for serving.