Easter Lemon Bundt Cake (Babka)
Traditional Polish Babka cake is a quintessential Easter treat. Moist and fluffy with a lemony flavor, this Easter Lemon Bundt Cake is easy to make and sure to please everyone at your holiday table.
preparation: 15 minutes
making: 50 minutes
total: 1 hour(s) 05 minutes
servings: 12 pieces
nutrition: 368 calories per serving
For bundt cake
- 4 eggs
- 250g self-raising flour how to?
- 250g white granulated sugar
- 250g soft-spread butter
- 1 lemon, for zest and juice
- 1 tsp baking powder
- 100g icing sugar how to?
- 2 tbsp lemon juice
- 4 tbsp water
You will also need
- 2 tbsp of fine breadcrumbs
- 1 tsp of butter
Preheat the oven to 165C with a fan. Grease the bundt cake tin with a little butter and dust with fine breadcrumbs.
Make sure that the entire inside of the tin is covered, as well as the chimney. Remove any excess breadcrumbs.
Separate the whites from the yolks into two bowls.
Grate lemon for zest and squeeze lemon juice.
Place the whites into the mixing bowl. Add a pinch of salt and beat to a stiff foam using a hand mixer at high speed.
In the second, much larger, bowl beat the egg yolks with the sugar using the mixer at high speed for a minute or two then add butter.
Mix for about 5 minutes, until creamy.
Add lemon juice and continue mixing until all is well combined.
Add egg whites and gently mix using the spoon or spatula (do not use a hand mixer).
Add the lemon zest and flour sifted with baking powder.
Mix with the spoon gently until all ingredients are well combined making a thick dough.
Spoon the mixture evenly into the tin.
Bake for 50 minutes until risen and nicely blushed. Check with a skewer when inserted into the cake comes out clean.
After baking time, take out the cake from the oven and tap gently a couple of times on the tabletop. Leave to cool down for a while and gently take it out from the tray turning the tin upside down on the prepared plate or dish which you want to serve it.
When our cake is fully cooling down let’s prepare to glaze.
Combine icing sugar with 2 tbsp of lemon juice and a few of tap water.
Stir until you achieve the consistency of a cream.
Pour your icing over the cooled cake and decorate as you desire.
Leave eggs and butter at room temperature for a couple of hours before making.
For this recipe, I used a cake tin with a chimney of approximately 2l in capacity (23.4D x 27W x 11.5H).
Set the rack in an oven in such a way, that when the tin is placed in, it’s perfectly in the centre and will bake evenly.