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.
Smacznego!
Lois
Cytrynowa Babka (Lemon Babka)
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 10 - 12 serving 1x
- Category: Dessert
- Cuisine: Polish
Description
A lemony cake for tea or Easter dinner
Ingredients
- 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
Instructions
- 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
Notes
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 connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Claudia Lacoskie
Will be making for Easter! Was looking for something just like this!
polishhousewife
Enjoy, Claudia! I’m finding it rather addictive!
Susan McQuade
Looks like a wonderful recipe which I am saving for future use. Just bought a babka at a local Polish deli. Very good. Might be along the lines of the recipe above. I remember my Mom buying rum babkas at the bakeries here in the Chicago area. They seemed to be a bit lighter in texture. Guess there are many versions of babka!
Helen Pettipher
I’m going to make this for Easter Sunday, but I’m going to substitute the butter for coconut oil as my boyfriend can’t eat dairy. I’m sure it will be enjoyed!
polishhousewife
Sounds like a great plan, Helen; enjoy!
David
I have never been a fan of the yeast babkas that I have come across. However, this lemonade version has me salivating! Looks like a perfect teatime treat or evening dessert.
polishhousewife
Thanks, David! We’re planting a Meyer lemon, so I see more of these in our future!
Gina Andrews
Can you let me have the quantities in grams please
Thank you
polishhousewife
Hi Gina, updated with grams! Enjoy! 🙂
Louise
How do I prepare the bread crumbs please?
polishhousewife
I just greased the pan and sprinkled it with dry unseasoned breadcrumbs to coat. Use them like you normally would flour to prepare a cake pan. They’re a little more substantial and do a great job.