This rich and creamy Lifeway Organic Lemon Whole Milk Kefir is wholesome and satisfying. Each bottle is made with certified organic, full-fat milk for an indulgent, nutritious beverage. It is lightly sweetened with can sugar which makes it delicious not only when poured over cereal, or blended into smoothies, but makes an excellent replacement for sour cream on cakes! Their Organic Whole Milk Kefir is up to 99% lactose-free, gluten-free, and made with organic, non-GMO ingredients. 

Here you go with the recipe.

Ingredients :

Cake:

• 23/4 cups cake flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 13/4 cup sugar
• 1/2  canola oil
• zest from 3-4 large lemons
• 1 tbsp fresh lemon juice
• 1 tablespoon vanilla extract
• 5 eggs
• 1 cup Lifeway organic kefir lemon flavor

Glaze

• 1 cup powdered sugar
• 1 tablespoon lemon juice, or as needed

Method: 

• Preheat the oven to 350°F and spray a 12-cup bundt pan or two 6-cup bundt pans with cooking spray.
• In a bowl, whisk or sift together the cake flour, baking powder, and salt until well combined. Set aside.
• In another bowl, using a hand mixer cream together the butter and sugar until light and fluffy, about 3 minutes. 
• Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, gradually beat in the eggs until just incorporated. Mix in the flour mixture, alternating with lemon kefir until just combined.
• Pour the batter into the prepared bundt pan.
• Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by tapping it against the counter. Invert the cake onto a serving platter.

Lemon glaze: 

Whisk together the icing ingredients and pour over the bundt cake. 

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Lifeway’s Plain Lowfat Kefir has no added sugar and is excellent in smoothies , dips , or even sipped directly from the bottle! After all, it is the Champagne of Dairy. It also  makes an excellent replacement for sour cream in baking!​​​​​​​​

@lifewaykefir​​​​​​​​

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For The Blueberry Muffins

• 1/4 cup unsalted butter, melted
• 1/4 cup oil
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cup Lifeway low fat plain unsweetened kefir
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups + 2 tablespoons all purpose flour
• 2 cups blueberries, fresh or frozen

For The Streusel

• 1/4 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 2/3 cup all purpose flours

INSTRUCTIONS

1. Toss the blueberries with the additional two Tablespoons of flour. 
2. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.In a small mixing bowl, combine all the ingredients for the streusel, stir together until the mixture resembles wet sand.
3. In a large mixing bowl combine  the melted butter, oil and granulated sugar. Beat until just combined . Add the eggs in one at a time. Add the kefir and vanilla extract.
4. Add 2 cups flour, baking powder, and salt. Mix until just combined. Fold the blueberries into the batter, mixing only until combined.
5. Scoop batter into prepared muffin tins, filling about 3/4 of the way.
6. Sprinkle the tops of each muffin with about 2 Tablespoons of the streusel mixture, pressing the streusel gently into the batter so it sticks.
7. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.
8. Remove from oven and allow to cool completely.