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Cytrynowa Babka (Lemon Babka)

Cytrynowa Babka (Lemon Babka)

  • Author: Polish Housewife
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: 10 - 12 serving 1x
  • Category: Dessert
  • Cuisine: Polish


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


  1. Preheat oven to 350 F
  2. Beat egg yolks with sugar and butter until fluffy, mix in lemon zest
  3. Beat egg whites and dash of salt until stiff peaks form, fold into butter mixture
  4. Fold in flour and baking powder
  5. Prepare an 8 cup bundt pan by brushing with butter and dusting with breadcrumbs
  6. Spoon the stiff batter into pan, bake for 50 minutes
  7. Cool 10-15 minutes, then flip pan onto serving plate to remove cake
  8. 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.