Polish Lemon Babka | Babka Cytrynowa | Easter
Indulge in the sweet nostalgia of Easter with this delicious Polish Lemon Babka. It is the perfect twist on the classic pound cake but with a zesty lemon kick that your family will adore. Bake it to share love and tradition at your holiday table, because every slice tells a story of joy and togetherness!
Looking for some inspiration?… For more Easter recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Recipes with Lemon, click HERE! ; and for more Recipes with Oranges, click HERE!; for more Citrus Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Polish Lemon Babka | Babka Cytrynowa | Easter
Equipment
Ingredients
LEMON BAKBA
- 4 egg yolks (Large | At Room Temperature)
- 8.82 oz (250 g) granulated sugar
- 8.47 oz (240 g) butter (Softened | At Room Temperature)
- 1 lemon zest
- 4 egg whites (Large | At Room Temperature)
- 1/16 tsp (0.38 g) sea salt
- 8.82 oz (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
LEMON ICING
- 3.53 oz (100 g) powdered sugar
- 1 Tbsp (15 g) lemon juice
Instructions
- Prepare the bundt cake pan like you would usually do and set aside. NOTE: For this recipe, I used my Spiral Mold placed on top of a medium perforated baking sheet. Set aside.
- Preheat oven to 330F/165C.
LEMON BAKBA PREPARATION
- In a mixing bowl, beat the egg yolks together with the granulated sugar and softened butter until fluffy. Mix in the lemon zest.4 egg yolks, 8.82 oz granulated sugar, 8.47 oz butter, 1 lemon zest
- In another mixing bowl, beat the egg whites together with the salt until stiff peaks form. Beat in a large scoop into the yolks preparation to loosen the batter.4 egg whites, 1/16 tsp sea salt
- Fold the remaining egg whites carefully.
- Fold the all-purpose flour and baking powder. NOTE: The batter will be thick and stiff, that is normal.8.82 oz all-purpose flour, 1 tsp baking powder
- Pour the batter into the prepared bundt cake pan. Flatten the top with the back of your spatula.
BAKE!
- Bake for 45 minutes at 330F/165C. (Every oven heats differently, monitor your cake from 40 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Polish Lemon Babka is out of the oven let it cool down for 10-15 minutes, then flip the baking pan onto a cooking rack to remove the cake.
LEMON ICING PREPARATION
- Once your cake has cooled down, combine the powdered sugar and lemon juice until smooth. Poor over the cooled cake. Enjoy & Bon Appétit!3.53 oz powdered sugar, 1 Tbsp lemon juice
- NOTE: Wrap left over cake in plastic film and store in an airtight container at room temperature up to 3 days.
Video
Nutrition
Credit: Lois from the Blog The Polish Housewife ; Recipe: Cytrynowa Babka (Lemon Babka). This is a cake I used to bake for my Polish friends every Easter when we used to live in LA. It is my pleasure to share it with you today! Thank you for the recipe Lois, ~Nessa
La Babka au citron est le dessert incontournable pendant les fêtes de Pâques dans la tradition Polonaise. Similaire au quatre-quart tant affectionné, ce gâteau représente bien plus qu’un simple dessert parfumé au citron. Il symbolise le partage et la convivialité pendant les fêtes.
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
