This standard Polish babka is a cake ideal to take pleasure in with an afternoon cup of tea or coffee. My variation is made without yeast. It’s a thick and damp cake seasoned with tips of vanilla, almond, and lemon. Dust with confectioners’ sugar if wanted. [Recipe originally submitted to]

Dish Summary

30 minutes

50 minutes

20 minutes


1 9-inch tube cake

Nutrition Information

Active Ingredients

3/4 cup potato starch
3/4 cup saltless butter, at space temperature level
2 tablespoons saltless butter, at space temperature level
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla sugar
4 eggs, separated
3 tablespoons sour cream, or more to taste
1/2 lemon, zested and juiced
1 tablespoon almond extract
2 tablespoons raisins
1 1/2 tablespoons butter
3 tablespoons dried bread crumbs


Action 1

Preheat the oven to 350 degrees F (175 degrees C).

Action 2

Sort versatile flour and baking powder into a bowl. Stir in potato starch.

Action 3

Beat 3/4 cup plus 2 tablespoons butter in a bowl utilizing an electrical mixer up until light and fluffy. Include confectioners’ sugar and vanilla sugar; beat up until simply integrated. Include egg yolks and sour cream; mix well. Blend lemon enthusiasm, lemon juice, and almond extract into the batter.

Action 4

Beat egg whites in a glass, metal, or ceramic bowl utilizing tidy beaters up until stiff peaks form.

Step 5

Beat flour mix into the batter up until no dry areas stay. Carefully fold in raisins and egg whites up until equally integrated.

Action 6

Freely grease an 8-inch, 6-cup Bundt ® cake pan with 1 1/2 tablespoons butter. Sprinkle equally with bread crumbs. Spoon batter into the ready pan.


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