• 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.