The Best „Babka” Ever from Kasia

„Babka” it’s a typical polish Easter Cake. It’s super easy to make and absolutely unreal in taste!

It’s fluffy, moist, soft, lemony…. mhmmmm…. just typing that in brings that amazing taste back!

That particular recipe comes from a friend of mine Kasia. It’s made at her home for years. Since she have shared that recipe with me I cannot imagine Easter without it!

Absolutely number 1! Ready to meat heaven on a plate? :)

Ingredients:

1x glass of whites from eggs (between 7-8x eggs)

200g of melted unsalted butter

2x glasses of plain flour or cream flour

1 1/2 teaspoon of baking powder

pinch of salt

3/4gls of sugar

2x lemons - rinsed in boiling water

1x teaspoon of vanilla extract

some extra butter to grease the tray

1/2 glass of icing sugar (for icing)

Prepare baking tray. Now. In Poland (where I come from) we use special baking tray for Babka cake (see picture below). If you don’t have it you can either use round or rectangular or square cake tray.
Grease the tray with butter and sprinkle either with some flour or breadcrumbs (whatever you have available). Leave on a side.

Melt the butter and leave to cool.

Washed the lemons in the boiling water and then rinse in cold water. Leave to dry.

Preheat oven to 165C.

Beat the egg whites with sugar for a thick and sturdy fluff, so you will be able to turn the bowl upside down and it won’t move. It should take you somewhere between 5-7mins.

In the meantime you can sift the dry ingredients into the bowl. Add zest from 1x lemon and the juice from it too. Add vanilla extract if you want to.

Now the fun begins. Mix half of your bitten whites with dry ingredients and cold’ish butter and when that’s more or less mix, add the remaining part of whites. Try not to mix it too much! As more you mix more the cake will “fell” from that lightness and fluffiness.

When all mix, move to prepared tray and bake for 35-40mins or to a dry stick. Move on a rack and leave to cool.

Now the best part - How to make an icing?
When cold make an icing from icing sugar and enough amount of lemon juice and lemon zest to make it of consistency of thick cream, that you can still cover your cake.

And that’s it! That’s the best Easter Cake you’ve ever tried!

Enjoy!