Today, I’d like to share a recipe for one of the two cakes I make for Easter every year. A refreshing, light and fluffy lemon babka cake. As many traditional Polish cakes, it’s made with yeast – that’s how it gets its airy texture. I recommend using fresh yeast if you can find some (Eastern European shops usually sell it), but I included steps for making this cake with dry yeast instead. It’s the perfect cake for spring, whether or not you celebrate Easter. Since I made it for the very first time many years ago, it’s been one of our family favourites and I make it every year. It requires quite a bit of time and effort, but it’s totally worth it!

Continue reading “Polish Easter Cake – Lemon Babka – Bundt Cake” →