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Polish Lemon Babka

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If bread and cake got together, fell in love and had a baby… this would be it!  It is a yeast bread that is just sweet enough and almost has the texture of a traditional cake.  It is amazing that this Polish babka even works the way it does.

Round loaf of lemon babka with a white glaze missing one slice showing yellow airy lemony center with dots of raisins.

This cake is a must make.  It is an Easter tradition for many Polish families.  It is a no knead enriched yeast bread that soaks up a river of syrupy lemon goodness. 

The final result is soft and flavorful, perfect with a cup of coffee at Easter brunch.  So go ahead and pour yourself a mug of steaming coffee and grab a slice, let’s sit down and enjoy it together.

Collage of step by step shots of making babka dough, letting it rise and baking it.

The dough is very loose for a bread dough.  It is more like a thick batter.  

You beat it in your mixer just enough to give the gluten a nudge, but not so much that you get chew in your final texture.

Then after two long rests (that hardly yield any rising results) you throw the whole thing in the oven and wish for best.  Soak it in syrup, toss on a little glaze and holy moly!

Drizzling sugar syrup over warm babka still in pan.

Babka is the Polish word for grandmother and it seems that everyone’s grandmother made it just a bit differently.  If you look around there are so many variations.  

I can’t speak for the rest, but this one is worth making!

I made this to bring to Nana and Mike’s house.  They were having us over for a pre-Easter dinner and I thought this would be fun to share with them.  

Spoon drizzling powdered sugar glaze over babka on plate.

I glazed it while it was still warm and cut a slice for a picture.  I couldn’t wait!!  

So, I had them all over for a warm babka mid-afternoon snack.  The funniest part was when I offered up some babka, they all thought I was saying vodka!

Whole glazed babka on plate, ready to serve.

 Every time somebody new entered the conversation we’d have to explain it again.

We enjoyed the babka at room temperature, but it was REALLY good still warm.  The would make an excellent brunch item and we enjoyed it both as a dessert and mid-afternoon snack.  

It is certainly sweet, but not too sweet.  

Slice of airy lemon babka on small plate with fork, ready to eat.

For some more Polish inspired recipes you should try kolacky, a Christmas tradition in my husband’s family.  Loaded pierogi are perfect as well. They are a bit of work, but totally worth it!

Frequently Asked Questions

Is babka served warm or cold?

Babka is best served warm or at room temperature. It should not be refrigerated. It will stay fresh in an airtight container at room temperature for a couple of days. For longer storage, you can freeze it.

What if I don’t like raisins?

You can leave them out if you would like, but I would recommend using another dried fruit instead. Dried cherries, cranberries or blueberries would be delicious.

Did you make this great recipe? Please leave a review in the recipe card below!

Round loaf of lemon babka with a white glaze missing one slice showing yellow airy lemony center with dots of raisins.

Polish Lemon Babka

Carlee
This cake is a must make. It is an Easter tradition for many Polish families. It is a no knead enriched yeast bread that soaks up a river of syrupy lemon goodness. The final result is soft and flavorful, perfect with a cup of coffee at Easter brunch. So go ahead and pour yourself a mug of steaming coffee and grab a slice, let’s sit down and enjoy it together.
4.88 from 25 ratings
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes
Course Breakfast
Cuisine American
Servings 16 Servings
Calories 168 kcal

Ingredients
 

Dough

  • ½ cup warm milk
  • 3 eggs room temperature
  • 2 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter softened
  • ½ cup raisins soaked in warm water for at least a half hour and then drained*

Syrup

  • ½ cup granulated sugar
  • ¼ cup water
  • 1 teaspoon lemon extract

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoon milk
  • ½ teaspoon lemon extract

Instructions
 

  • In your stand mixer bowl, mix together milk, eggs, and yeast with your paddle
    ½ cup warm milk, 3 eggs, 2 teaspoons active dry yeast
  • Add flour, butter, sugar and salt. Mix on low until blended and then on high for two minutes
    2 cups all-purpose flour, ½ teaspoon salt, ¼ cup unsalted butter, ¼ cup granulated sugar
  • Fold in the raisins
    ½ cup raisins
  • Cover and let sit for an hour. There won’t be much of a noticeable rise, that is ok
  • Dump into a greased bundt pan and spread evenly around. Cover and let sit for another half hour. There will be a slight rise, but not huge (notice the pictures above)
  • Bake in a preheated oven at 350° F for about 30 minutes
  • While bread is baking, make the syrup. Bring the sugar and water to a boil and cook until all of the sugar is dissolved. Remove from heat and stir in the extract
    ½ cup granulated sugar, ¼ cup water, 1 teaspoon lemon extract
  • When bread is done, remove from oven and pierce with a skewer or fork. Pour syrup over the top and let sit for 20 minutes to soak into the babka
  • Invert your bundt pan on to a serving dish
  • Mix together powdered sugar, milk and extract for the glaze. Drizzle over the top
    ½ cup powdered sugar, 2 Tablespoon milk, ½ teaspoon lemon extract

Notes

A friend has made this recipe with dried cherries and said that was fabulous. Feel free to sub in dried cranberries or other fruits for the raisins as well!

Nutrition

Serving: 1ServingCalories: 168kcalCarbohydrates: 29gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 43mgSodium: 109mgFiber: 1gSugar: 16g
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Recipe Rating




Sherry

Tuesday 4th of April 2023

This looks amazing. I'm wondering what type of yeast you used? Rapid-rise?

Carlee

Tuesday 4th of April 2023

I just used a standard instant yeast. I bought in bulk, but the packets at the grocery store will work fine.

Allan Shelby

Wednesday 13th of July 2022

Hello Carlee,

Will you tell me what size of bundt pan?

Carlee

Wednesday 13th of July 2022

I used a 12 cup classic bundt pan.

Sam Monaco

Saturday 9th of February 2019

Oh my, how did I ever miss this? We make our Ester bread every year and this looks like a perfect addition for the Easter table. This will be a must try for me, Thanks for the recipe Carlee :)

Carlee

Tuesday 12th of February 2019

It's a good one. You'll have to let me know what you think if you make it!

Unknown

Saturday 31st of March 2018

My glaze does not seem thick enough as it's not turning white. I followed the instructions to a tee. Any thoughts?

Carlee

Sunday 1st of April 2018

Maybe stir in a little more powdered sugar? Depending on what kind of milk you use the proportions may be a little different.

Unknown

Saturday 31st of March 2018

My glaze doesn't seem thick enough or something as it's not turning white. I followed the instructions to a tee. Any thoughts?