Polish Easter babka: buttery lemon cake

This buttery babka combines eggs with wheat flour and potato starch for a delicate, slightly crumbly texture. Bake it in a tube pan and finish with icing sugar or lemon icing. Bring the butter and eggs to room temperature first so they combine more easily.

Ingredients for a tube pan

• 200 g soft butter, plus a little for the pan
• 160 g caster sugar and 4 eggs
• 150 g wheat flour and 100 g potato starch
• 1 1/2 teaspoons baking powder
• A pinch of salt
• Zest of 1 lemon and 1 tablespoon lemon juice
• Breadcrumbs or flour for dusting the pan

Use a pan with a capacity of about 2 litres. Wash and dry the lemon thoroughly before zesting it. Grate only the yellow skin, as the white layer is bitter. Sift the flour, starch and baking powder together into a separate bowl.

Mixing the batter

1. Heat the oven to 170°C, using top and bottom heat. Butter the pan thoroughly, including around the tube, and dust with breadcrumbs or flour. Shake out the excess.
2. Beat the soft butter, sugar and salt for several minutes until pale and fluffy. Scrape down the sides of the bowl.
3. Add the eggs one at a time, mixing briefly after each addition. If the mixture looks slightly curdled, add a tablespoon of the measured flour and mix.
4. Add the dry ingredients in two batches. Mix briefly on low speed or with a spatula, just until no dry flour remains.
5. Stir in the lemon zest and juice. Spoon the batter into the pan, level the top and gently tap the pan on the worktop.

Do not replace all the wheat flour with potato starch, as this changes the cake's texture. For a cake without lemon flavour, leave out the zest and juice. It will still be buttery, though less refreshing.

Baking and turning out the cake

Bake for about 45 to 55 minutes. Near the end, insert a wooden skewer into the thickest part, away from the tube. It should come out dry or with a few dry crumbs. If the top browns too quickly, cover it loosely with baking paper.

Leave the cake in its pan for about 10 minutes. Carefully loosen the edges if needed, then turn it out onto a wire rack. Let it cool completely before decorating. Dust with icing sugar, or mix a few tablespoons of icing sugar with a little lemon juice and spread the icing over the top.

Texture and storage

The butter should be soft, not melted. Eggs at a similar temperature combine more easily with it. Once the flour is added, avoid prolonged mixing. Put the filled pan straight into the preheated oven and limit opening the door early in baking.

Keep the cooled babka tightly covered at room temperature and eat within 2 to 3 days. Slice it just before serving to keep the cut surface from drying out. For other baking methods, see the sponge cake recipe and cheesecake.

Use a pastry brush to get butter into every groove of the pan. A thin coating of breadcrumbs helps the cake release, but excess crumbs can remain on its surface. Turn the dusted pan over the sink and gently shake out loose crumbs. Transfer the batter to the pan without leaving it on the worktop for long.

Make sure the centre is cool before decorating. Icing sugar can dissolve on a warm surface, and icing can run off.

FAQ

Why won't the babka come out of the pan?

The pan may not have been greased thoroughly, especially in its grooves. Wait a few minutes after baking and gently loosen the edges with a thin spatula. Next time, butter every corner of the pan.

Can I bake it in a loaf tin?

Yes. Choose a tin with room for the batter to rise. The baking time may change, so check the centre with a skewer instead of judging only by the colour of the top.

Can I mix the ingredients by hand?

Yes, though creaming the butter and sugar takes time and vigorous mixing. The mixture should be pale and fluffy before you add the eggs.