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Babka poznańska and hot tea

Babka Poznańska

  • Author: polishhousewife
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 12 - 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish


Babka poznańsska a pound cake-like babka that includes potato flour



  • 14 tablespoons butter (200g)
  • 5 eggs
  • 1 cup sugar (200g)
  • juice and zest of 1 lemon
  • 1 1/4 cups all-purpose wheat flour (280g)
  • 1/2 cup + 2 tablespoons potato flour (100g)
  • 4 teaspoons baking powder
  • pinch salt
  • butter or oil (to grease pan)
  • plain, dried breadcrumbs (to prepare pan)
  • powdered sugar (for dusting)


  1. Preheat oven to 350 F (170 C).
  2. Melt the butter and cool.
  3. Add the eggs and sugar to a mixing bowl and beat until light and fluffy, about 5 minutes.
  4. Mix in the lemon juice and zest.
  5. Add the flours, baking powder, and salt, mix until it’s well combined, but take care not to over mix.
  6. Add the butter and mix just until incorporated.
  7. Grease a bundt pan with butter or oil, sprinkle with plain, dried breadcrumbs. When the pan interior is covered, turn the pan upside down and tap to remove excess breadcrumbs.
  8. Add the cake batter to the pan, smooth the top. Bake for 35 to. 45 minutes, until a toothpick inserted comes out clean, or the internal temperature is about 205 F (95 C).
  9. Cool for 10 minutes before removing from the pan. If needed, use a wooden skewer to run between the cake and the pan to help it release. Turn the cake out onto a plate. Cool.
  10. Sift powdered sugar over the cake.


Keywords: Babka poznanska, potato cake