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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.