Cytrynowa Babka (Lemon Babka) is a wonderful accompaniment to tea or a bright lemony treat to serve for Easter. I’ve been wanting to make one ever since our friend, Symon, said Cytrynowa Babka (pronunciation) was his favorite.
Many babkas are a yeast bread sort of cake. This one reminds me of a pound cake. The leavening comes from beaten eggs and baking powder, and it’s made with equal weights of butter, sugar, and flour.
I’ve tried a traditionally Polish method for preparing the bundt pan — buttering the pan and then coating with bread crumbs (unseasoned, of course). It adds a wee bit of texture to the crust, but I’ve never had a bundt cake release so well, the finish is perfect.
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This wonderful moist cake comes from Ciasto.net, a Polish website for homebaked goods.
A lemony cake for tea or Easter dinner
- 4 eggs, seperated and at room temp
- 1 1/4 cups sugar (250 g)
- 1 cup plus 1 tablepoon butter (240 g), room temp
- zest of 1 lemon
- 2 cups flour (260 g)
- 1 teaspoon baking powder
- butter and breadcrumbs (or flour) for preparing pan
- 3/4 cup powdered sugar (100 g)
- 1 tablespoon lemon juice, approximately, enough to make a thick, but still runny glaze
- Preheat oven to 350 F
- Beat egg yolks with sugar and butter until fluffy, mix in lemon zest
- Beat egg whites and dash of salt until stiff peaks form, fold into butter mixture
- Fold in flour and baking powder
- Prepare an 8 cup bundt pan by brushing with butter and dusting with breadcrumbs
- Spoon the stiff batter into pan, bake for 50 minutes
- Cool 10-15 minutes, then flip pan onto serving plate to remove cake
- Combine powdered sugar and lemon juice, beat until smooth, and smooth over cooled cake
The butter and breadcrumbs worked better than anything else I’ve tried for gettig a bundt pan to release the cake unscathed.