Looking for a delicious pound cake that also has health benefits? I’ve got you covered with this espresso and vanilla kefir pound cake featuring kefir cultured whole milk. The cake has a soft texture and offers a jolt of caffeine, probiotic benefits, and a scrummy drizzle. Perfect for a sweet breakfast treat or a wonderful dessert.
Espresso and Vanilla Kefir Pound Cake Featuring Lifeway Kefir Milk
For as long as I can remember, I’ve struggled with gut issues. Probiotic drinks that are low in lactose, such as kefir, have become an important staple in my day to day. Probiotics really help soothe my gut. When my gut is happy, my entire body is happy!
If kefir is somewhat new to you, kefir is a tangy and tart cultured milk smoothie high in protein, calcium, and vitamin D. Kefir is amazing in morning smoothies or incorporated into savory or sweet recipes (it is a great replacement for milk or buttermilk in baking.) The probiotics in kefir can improve healthy digestion and support immunity. As an added bonus, a serving of kefir fulfills up to 30% of daily calcium needs.
I am so excited to partner with Lifeway – my favorite manufacturer of kefir – to bring you this amazing recipe. Lifeway is the largest manufacturer of kefir in the United States and has been growing strong since 1980s. The brand offers delicious, drinkable kefir as well as farmer’s cheese and a line of products specifically for kids. Each cup of Lifeway’s all natural kefir has 12 live and active cultures and is 99% lactose free. Lifeway’s kefir is safe for all ages, and all flavors taste amazing!
Check out my other kefir recipes: Reduced Guilt Strawberry Kefir Donuts and Croissant French Toast Casserole with Pumpkin Spice Kefir
Star Players:
Lifeway Vanilla Kefir Cultured Whole Milk: Kefir stands in for the heavy cream or other dairy in this recipe. The subtle vanilla flavor goes really well with the rich espresso.
Espresso: Espresso is generally used in baking to compliment other flavors, such as chocolate. In this recipe, it gets to shine on its own. The 2 tablespoons of espresso powder dissolved in 1 tsp hot water results in an intense, rich flavor and beautiful color. Plus, the espresso keeps its caffeine after baking so the pound cake has an added jolt.
Let’s Get Baking!
Materials Needed:
- 8 1/2 x 4 1/2 loaf pan (a 9 x 5 works as well)
- Parchment Paper
- Small bowl
- Measuring cups
- Measuring spoons
- Stand mixer with paddle attachment
- Medium mixing bowl
- Rubber Spatula
- Dinner knife
- Wire cooling rack
- Small mixing bowl
- Whisk
Ingredients:
- 3/4 cup unsalted butter – at room temperature
- 1 3/4 cup all-purpose flour – spooned and leveled
- 1 tsp hot water
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cup granulated sugar
- 3 large eggs – at room temperature
- 1/2 cup Lifeway Vanilla Kefir Milk
- 1 tsp vanilla extract
Glaze:
- 3 tbsp Lifeway Vanilla Kefir
- 1 cup powdered sugar, sifted
Kefir Pound Cake Process:
Serves 10
Preheat the oven to 325F and line a 8 1/2 x 4 1/2 inch loaf pan (works in a 9×5 as well). In a small bowl, dissolve the espresso powder in the hot water.
In a medium mixing bowl, whisk together the flour and salt. In the bowl of a stand mixer fitted with paddle attachment (or large mixing bowl with hand mixer), cream together the butter and sugar on medium speed until smooth, 2 to 3 minutes. Reduce the speed to low and add eggs one at a time, blending after each addition. Add half the flour mixture, and then the vanilla extract and vanilla kefir, then the remaining flour mixture – beating after each addition until just blended. Divide the batter evenly between two bowls. Fold the espresso into one of the bowls until the espresso batter is uniform in color.
Spoon a scoop of the vanilla batter into the corner of the prepared loaf pan and then spoon a scoop of the espresso batter next to it. Alternate squares along the bottom of the loaf pan and then continue stacking until both batters are completely in the pan. Insert a dinner knife into the batter until it hits the bottom of the pan and swirl the knife to create a marbled effect. Remove the knife and smooth the top of batter as best you can and tap loaf pan to remove any air bubbles.
Place in oven and bake for 60 minutes. Place aluminum foil over pan and continue baking for another 25-35 minutes until center of loaf fully baked. Allow to cool in loaf pan for 30 minutes and then remove on a wire cooling rack.
Prepare glaze: Mix powdered sugar and kefir together. If not at pourable consistency, add kefir in 1 tsp increments. Allow cake to cool for at least 40 minutes before pouring glaze over the top and serving.
Espresso and Vanilla Kefir Pound Cake
- Total Time: 135 minutes
- Yield: 10 slices 1x
- Diet: Low Lactose
Description
Looking for a delicious pound cake that also has health benefits? I’ve got you covered with this espresso and vanilla kefir pound cake featuring kefir cultured whole milk. The cake has a soft texture and offers a jolt of caffeine, probiotic benefits, and a scrummy drizzle. Perfect for a sweet breakfast treat or a wonderful dessert.
Ingredients
- 3/4 cup unsalted butter – at room temperature
- 1 3/4 cup all-purpose flour – spooned and leveled
- 1 tsp hot water
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cup granulated sugar
- 3 large eggs – at room temperature
- 1/2 cup Lifeway Vanilla Kefir Milk
- 1 tsp vanilla extract
Glaze:
- 3 tbsp Lifeway Vanilla Kefir
- 1 cup powdered sugar, sifted
Instructions
- Preheat the oven to 325F and line a 8 1/2 x 4 1/2 inch loaf pan (works in a 9×5 as well). In a small bowl, dissolve the espresso powder in the hot water.
- In a medium mixing bowl, whisk together the flour and salt. In the bowl of a stand mixer fitted with paddle attachment (or large mixing bowl with hand mixer), cream together the butter and sugar on medium speed until smooth, 2 to 3 minutes. Reduce the speed to low and add eggs one at a time, blending after each addition. Add half the flour mixture, and then the vanilla extract and vanilla kefir, then the remaining flour mixture – beating after each addition until just blended. Divide the batter evenly between two bowls. Fold the espresso into one of the bowls until the espresso batter is uniform in color. Spoon a scoop of the vanilla batter into the corner of the prepared loaf pan and then spoon a scoop of the espresso batter next to it. Alternate squares along the bottom of the loaf pan and then continue stacking until both batters are completely in the pan. Insert a dinner knife into the batter until it hits the bottom of the pan and swirl the knife to create a marbled effect. Remove the knife and smooth the top of batter as best you can and tap loaf pan to remove any air bubbles.
- Place in oven and bake for 60 minutes. Place aluminum foil over pan and continue baking for another 25-35 minutes until center of loaf fully baked. Allow to cool in loaf pan for 30 minutes and then remove on a wire cooling rack.
- Prepare glaze: Mix powdered sugar and kefir together. If not at pourable consistency, add kefir in 1 tsp increments. Allow cake to cool for at least 40 minutes before pouring glaze over the top and serving.
Notes
Store in refrigerator – wrapped in plastic wrap – for up to 2 days
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Kefir, Pound Cake, Dessert, Breakfast, Low Lactose
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