What Is Polish Easter Babka?
Polish Easter Babka (Babka Wielkanocna) is a soft, tall cake made in a Bundt pan and served usually during Easter. It’s lightly sweet, has a vanilla and lemon flavor. It’s soft on the inside, with a golden crust on the outside, and its usually topped with a simple sugar glaze or powdered sugar.
Babka is one of the most traditional Polish holiday desserts. Every year around Easter, it’s the centerpiece on many family tables. It’s the kind of cake is festive but it is also easy to make and perfect for baking with the family. You can enjoy it plain with tea or dressed up with icing and lemon zest.
Step-by-Step Instructions
Soak the raisins (optional). If You are using raisins, soak them in warm tea or rum for about 30 minutes to make them soft and flavorful. Drain them well before using.
Prepare your pan. Grease your Bundt or babka pan with butter, then sprinkle with breadcrumbs to stop the cake from sticking. Preheat your oven to 340°F (170°C).
Mix ingredients. In a medium bowl, whisk together the flour, potato starch, and baking powder. Sifting makes the cake light! In a large bowl, beat the eggs with powdered sugar for 5–7 minutes. The mix should be pale and fluffy.
Add lemon and butter. Slowly pour in the melted butter, lemon juice, and zest. Mix gently until smooth. Stir in the raisins if you’re using them. Sift the dry ingredients into the egg mixture a little at a time. Use a spatula to gently fold everything together. Don’t mix too fast—you want to keep the batter airy.
Pour and bake. Pour the batter into your prepared pan and smooth the top. Bake for about 45 minutes, or until a toothpick in the center comes out clean. Let the cake rest in the pan for a few minutes, then carefully turn it out onto a wire rack. Let it cool completely before adding icing.
Make the lemon icing. In a small bowl, mix powdered sugar with fresh lemon juice and a little water until smooth. Add lemon zest if you like. Adjust the thickness by adding more juice or sugar.
Decorate and enjoy. Drizzle the icing over the cooled cake. Let it set for a few minutes, then slice and enjoy! You can also dust with powdered sugar or add extra zest on top.
Expert Tips for Perfect Babka Wielkanocna
Room Temperature Ingredients: Start with eggs and butter at room temperature to ensure a smooth, uniform batter.
Soak the Raisins: Soaking the raisins in warm tea or rum adds moisture and flavor. Be sure to drain them well to keep the batter consistency perfect.
Sift Dry Ingredients: Sifting the flour, potato starch, and baking powder helps aerate the mixture, contributing to a lighter cake.
Gentle Folding: When combining the wet and dry ingredients, fold gently to keep the air in the batter, making the cake light and fluffy.
Serving Suggestions & Topping Ideas
Babka Wielkanocna is versatile and can be enjoyed in various ways:
- Simple Dusting: A light dusting of powdered sugar can add an elegant touch.
- Lemon Icing: The lemon icing adds a lovely tanginess that complements the sweetness of the cake.
- With Tea or Coffee: Babka makes a delightful accompaniment to a hot beverage, perfect for Easter morning or as an afternoon treat.
- Add Nuts: For a bit of texture, consider adding chopped nuts like walnuts or almonds to the batter.
How to Store Babka Wielkanocna
Proper storage is key to maintaining the freshness and flavor of Babka Wielkanocna:
Cooling: Allow the babka to cool completely on a wire rack before storing to prevent moisture buildup.
Room Temperature Storage: Once cool, keep the babka in an airtight container at room temperature for up to 3-4 days.
Refrigerating: For longer storage, wrap the babka tightly and refrigerate. Bring to room temperature before serving.
Freezing: Babka freezes well. Wrap slices or the whole cake in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.
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Easy Polish Easter Babka – Babka Wielkanocna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8–10 Portions 1x
Description
This recipe for classic Polish Easter Cake, also known as traditional Babka Wielkanocna, is one of our favorite desserts! It is moist, and crumbly at the same time, making it delicious!
Ingredients
For Babka Wielkanocna
- 1/2 cups Raisins (optional)
- 1 cup Warm tea or rum for raisins (optional)
- 1 1/4 cup All-purpose flour (sifted)
- 2/3 cup Potato starch (sifted)
- 3/4 cup Powdered sugar (sifted)
- 3/4 cup Unsalted butter (melted)
- 4 medium Eggs (in room temperature)
- Juice and zest of 1 lemon
- 1 teaspoon Baking powder
- Butter and breadcrumbs (for the cake form)
Icing for Babka (Lukier)
- 1 1/2 cups Powdered sugar
- 4 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Water
- Zest of 1 lemon (optional)
Instructions
- Prepare the Raisins (Optional): Soak the raisins in warm tea or rum for at least 30 minutes to plump up. Drain well before use.
- Prepare the Pan: Grease a Bundt pan or a traditional babka pan with butter. Dust with breadcrumbs to prevent sticking. Preheat your oven to 340°F (170°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, potato starch, and baking powder. Set aside.
- Blend Eggs and Sugar: In a large mixing bowl, beat the eggs with powdered sugar until light and fluffy, about 5-7 minutes. The mixture should be pale and have doubled in volume.
- Mix in Lemon and Butter: Slowly mix in the melted butter, lemon juice, and zest into the egg mixture. Fold in the drained raisins if using.
- Combine Wet and Dry Ingredients: Gradually sift the dry ingredients into the wet mixture, folding gently with a spatula or mixing on the lowest speed. Aim for a smooth, homogenous batter.
- Bake: Pour the batter into the prepared pan. Bake for about 45 minutes or until a tester inserted into the center comes out clean. Let the babka cool in the pan before turning out onto a wire rack.
- Prepare the Icing: Whisk together the powdered sugar and lemon juice (adjust the juice amount to get the desired consistency). Mix in lemon zest if using. Drizzle over the cooled babka.
- Serve: Slice and serve the Polish Easter Babka, optionally dusted with additional powdered sugar or garnished with lemon zest.
Notes
- Ensure your eggs and butter are at room temperature before you start. This helps the mixture emulsify better, resulting in a lighter, more uniform texture.
- Soaking raisins in warm tea or rum not only plumps them up but also infuses them with additional flavors. Make sure to drain them well to avoid adding extra liquid to the batter.
- Babka tastes best when it’s fresh, but wrapping it tightly once it’s completely cooled can help keep it moist for several days. It can also be sliced and frozen for longer storage.
- Feel free to experiment with different fillings and toppings. Adding a hint of orange zest to the batter or icing can introduce a delightful twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 99
Nutrition Information
Per 1 Serving:
Calories: 99, Carbs: 30g, Fat: 13g, Protein: 3
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
What can I use instead of raisins in babka?
Feel free to substitute with dried cranberries, chopped dried apricots, or even chocolate chips for a different flavor profile.
Can Babka Wielkanocna be made ahead?
Yes, babka can be baked ahead and either kept tightly wrapped at room temperature for a few days or frozen for longer storage.
What flavor is traditional babka?
Traditional babka, especially in Polish cuisine, commonly has sweet fillings like cinnamon, chocolate, or a variety of fruit jams. The most classic version is often simply flavored with citrus zest, such as lemon or orange, and sometimes includes raisins or nuts.
What is potato starch
Potato starch is extracted from potatoes. You can find it most of the stores in the baking goods aisle. You can also substitute it with corn starch :).
My Grandmother used plump Golden Raisins.
That sounds so lovely! Golden raisins must’ve made her babka extra special. Such sweet memories!
My cake didn’t rise. Wife says I probably overmixed it.
Haven’t tried it yet. Smells delicious!
It might be the mixing—overmixing can sometimes keep it from rising. But if it smells delicious, that’s a good sign! I hope it still tastes great. Sometimes even the flattest babka is full of flavor!