Featured Product: Nancy’s Organic Cream Cheese , Nancy’s Organic Sour Cream , and Nancy’s Organic Plain Whole Milk Kefir
Ingredients
Cake
- 3 cups Organic All-purpose flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Organic Unsalted Butter, softened
- 2 cup Organic Cane Sugar
- 3 Organic Eggs
- ½ cup Nancy’s Organic Plain Whole Milk Kefir
- ½ cup Nancy’s Organic Sour Cream
- 3 tablespoons Fresh Lemon Juice
- 2 tablespoons Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Strawberries, quartered for garnish
Cream Cheese Glaze
- 4 oz. Nancy’s Organic Cream Cheese, softened
- 1 teaspoon Lemon Zest
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon Vanilla Extract
- 1 ½ cups Powdered Sugar
Directions
Pre-heat oven to 325 degrees and prepare a bundt pan with a light coating of oil or cooking spray. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Separately, cream together the butter and sugar with a hand mixer. Once the butter and sugar mixture is combined and fluffy, slowly add the eggs and beat. Add to the wet mixture the kefir, sour cream, lemon juice, vanilla and lemon zest. Beat to combine. Slowly incorporate the dry ingredients into the wet ingredients and mix with a spoon. Pour the batter into the prepared pan. Bake the cake for 60 minutes, until the top is golden and a knife comes out clean.
Allow the cake to cool for 3-5 minutes before turning out of the pan. Cut the top of the cake with a cake wire and flip onto a plate. Allow the cake to cool completely and make the glaze. Beat the cream cheese until fluffy. Mix in the lemon juice, vanilla and lemon zest. Slowly add the powdered sugar and continue to mix until smooth. Once the cake has cooled, drizzle the cream cheese glaze over top. Garnish with quartered strawberries.