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.
½cupraisinssoaked in warm water for at least a half hour and then drained*
Syrup
½cupgranulated sugar
¼cupwater
1teaspoonlemon extract
Glaze
½cuppowdered sugar
2Tablespoonmilk
½teaspoonlemon extract
Instructions
In your stand mixer bowl, mix together milk, eggs, and yeast with your paddle
Add flour, butter, sugar and salt. Mix on low until blended and then on high for two minutes
Fold in the 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
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
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!