Lemon babka

Babka is an incredibly delicious and light cake. Lemon juice and skin make it so refreshing. If I had to find an American counterpart, texture of the cake is probably most similar to the pound cake. Ukrainian babka is a bit different, is more similar to a breakfast bread and is less sweet. Babka is traditionally served for Easter. Some babki may be a bit dry but that recipe (that I found on kotlet.tv) is amazing!

It’s one of the easiest and fastest desserts to make. It is seriously just a matter of mixing all ingredients, pouring batter in the cake form and baking. Easy peasy lemon squeezy (pun intended) 🙂


I started with melting butter in a cooking pot, I used low temperature it’s important that it doesn’t get too hot. You can also do it in the microwave. The second it melted I turned heat off.


When butter was melting I grated lemon skin from one lemon.

I separated egg yolk and egg whites. With a hand mixer I whipped egg whites with a pinch of salt to firm foam.


I set egg whites aside and mixed egg yolks together with sugar, lemon skin and juice until it turned into a smooth cream.


I sifted flour together with baking powder into egg yolk cream and mixed it again. Don’t be discouraged if the dough is pretty thick. Mine was and I was afraid it’s not going to work out but it did.


I gently folded egg whites into the dough with a spoon.


I sprayed cake pan with cooking spray, you can also butter it. Then I moved all the dough to the cake pan and even it out. I used a bundt cake pan, it had 10 inches in diameter. If you don’t have one like that you can use the narrow and longer loaf pan too.


I baked it at 350 F for 40 minutes and it was perfect. I was reading, however, that some people’s cakes were still raw inside so just to be safe it’s worth to stick a toothpick and checking if it comes out dry. If there is no dough sticking to the stick that means the babka is baked through.


The cake rose, I was surprised because there was just a little layer of dough on the bottom but it turned into a nice size babka.


Cake is not to sweet, perfect with an afternoon coffee.


I hope you’ll like it as much as I do!




If you tried that recipe and posted a pic, use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 1 cup of flour
  • 1 cup of sugar
  • 7 oz of butter
  • 4 eggs
  • Lemon skin from 1 lemon
  • Lemon juice from 1 lemon
  • 1.5 teaspoon of baking powder


  1. Preheat the oven to 350 F.
  2. Melt butter.
  3. Grate lemon skin.
  4. With a hand mixer combine butter, eggs, sugar, lemon skin and juice into a smooth cream.
  5. In a separate bowl mix egg whites into a firm foam.
  6. Sift flour into the butter mix and combine it together.
  7. Gently fold egg whites foam into the butter with a spoon.
  8. Transfer the batter into the greased cake pan and bake for 40-50 minutes. Check with a wooden stick if it’s cooked inside. You can sprinkle with powdered sugar. Enjoy!

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7 Comments on "Lemon babka"

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Uteh Horner

I will definitely want to try this one, and will post you the pictures. Looks and sounds delicious. Just too good to only read it….


Very energetic post, I liked that bit. Will there be a part 2?


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Search google for: Jemensso’s tricks


Awesome recipe. very easy to follow. Cake turned out great, very tasty and not too sweet. Thanks!