Lemon Babka
A simple but tasty babka cake. You may have heard of 'bundt' cakes, babka is the same thing.
- 200g plain flour
- 150g sugar
- 200g butter, room temperature, cut up
- 4 eggs, separated
- 1 lemon
- 1 tsp baking powder
Mix the sugar, butter, and egg yolks in a bowl until smooth. Meanwhile, wash and grate the lemon zest into a bowl, then juice the lemon and add the juice to the zest.
Add the lemon juice and zest, flour, and baking powder to the mixing bowl and mix well.
In a separate bowl beat the egg whites until they are fluffy and stiff.
Slowly add the egg whites to the batter, a tablespoon at a time, until the eggs are fully mixed in.
Wipe a paper towel with oil, then coat the babka tin all around.
Pour the batter into the babka tin and flatten it into an even ring.
Bake in the oven at 170C fan assisted for 40 minutes then check. The top of the cake should be coloured, if it looks too light give it another 5 minutes and check, repeating.
Once the cake looks done turn the heat off and leave in the oven for 5 minutes, then open the door slightly and let it cool for another 10 minutes, then take it out and let it rest for 20 minutes.