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.
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.
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!
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.
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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!
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.
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!
Polish Lemon Babka
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 paddle½ 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 minutes2 cups all-purpose flour, ½ teaspoon salt, ¼ cup unsalted butter, ¼ cup granulated sugar
- Fold in the raisins½ 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 extract½ 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 top½ cup powdered sugar, 2 Tablespoon milk, ½ teaspoon lemon extract
Notes
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Babka is amazing! I love your recipe! I love the vodka babka lol! I have to make your recipe it is a lovely!
Next time I'll have to have both the vodka and the babka on hand just in case!
Don't you love it when you get amazing oven spring when the dough hardly rises at all. The crumb on your loaf/cake looks perfect!
It is crazy how that happens! Doughs like this always make me a little bit nervous, but it makes the final product all that much more awe inspiring. Thank you!
You had me at Lemon – this looks delicious!
Come on over for a slice!
OH WOW!!! This is one I have to make! As soon as possible!
Yay! I hope you love it!
I love all things lemon! Can't wait to give it a try.
I am loving lemon deserts more and more lately too. I hope you enjoy this babka!
I think I will make this version of Babka this year and see what my husband thinks. I have been trying to recreate his Grandmother's version since we got married.
Oh my, I hope this gets close! I can't wait to hear!
A baby of bread and cake….bring it in! Oh how scrumptious this looks and lemon baked goods has my heart! Enjoy your Wednesday sweets!
We definitely need to get together for brunch sometime! <3
Vodka! Ha! This sounds even better than vodka. I'm on a baking kick (unfortunate for my waistline) and have got to try this. Love that it doesn't sound super sweet. T
I'd rather have babka than vodka too! I've been baking a LOT more since I started blogging and my jeans are really starting to groan. I need to lighten it up soon… like maybe tomorrow or the next day!
This looks and sounds so good Carlee.
Thanks for sharing all of your wonderful recipes with us at Cooking and Crafting with J&J.
Thanks as always, Julie! Have a great weekend!
This sounds so delicious! I pinned it!
Thanks for joining Cooking and Crafting with J & J!
It was so good and the texture is unlike any other yeast bread I've ever made. Thanks, Jess!