Kefir Lemon Bread

This Kefir Lemon Bread is bursting with lemony flavor and kefir makes it wonderfully moist and light.

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5 from 7 reviews

A super moist and lemony bread with a quick lemon jam on the top.



For the bread:

  • 3 eggs
  • 1 cup sugar
  • 1 cup kefir
  • 1/2 cup sunflower oil (grape seed, light olive oil, coconut oil are ok too)
  • 2 teaspoons lemon zest
  • 1 and 1/2 tablespoons lemon juice
  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder

For the jam on the top:

  • 2 lemons
  • 2 tbsp sugar
  • 3/4 cup water


For the bread:

  1. Preheat oven at 350F. Butter a loaf pan and line it with parchment paper.
  2. Cream eggs and sugar well. Add in kefir, oil, lemon zest and lemon juice.
  3. Sift the flour into a bowl. Add it with baking powder into the wet mixture and mix just until combined.
  4. Pour the batter in the prepared pan. Bake about 50 minutes or until a toothpick inserted comes out clean.
  5. Let it cool before removing from the pan and slice.
  6. Serve with extra lemon zest or lemon jam and rosemary.

For the lemon jam:

  1. Slice the lemon zest thinly(mostly without the white parts), put them in a small pan, add sugar and water in it.
  2. Heat it over medium heat stirring occasionaly until the sugar melts. Let it simmer until thickens.
  3. Then you can take it from heat and garnish your cake.