Babka has been prepared in Poland for centuries. Over the years, a tradition has developed that it’s simple there is cake served during Easter. For this reason, it is not eaten in many homes for the rest of the year. I don’t wait until Christmas – I do it on the weekend yogurt-lemon cake. This recipe is truly brilliant.
The yogurt-lemon cake is easy to prepare and has a ridiculous amount of ingredients. The most important element, apart from eggs, flour and sugar, is addition of natural yogurt. It might seem that the product will weigh down the whole thing and the cake will not be as fluffy as it should be.
There is no need to worry about the delicacy and fluffiness of the babka. Yogurt is intended to make that the baked goods will be pleasantly moist and this is actually the case. Cake comes out fluffy and it does not dry out two days after baking.
Another key ingredient for babka is lemon. This is thanks to the sour fruit the cake is very aromatic. To highlight this flavor as best as possible, we will use both juice and lemon peel.
This recipe makes yogurt-lemon cake every time. Is light, fluffy, moista real masterpiece. Everyone in the house loves her, both big and small. Be sure to try it before Easter.
Ingredients:
- 3 eggs,
- a glass of wheat flour,
- 1/2 cup of sugar,
- 2 teaspoons of vanilla sugar,
- 2 teaspoons of baking powder,
- cream pudding,
- 1/2 cup of oil,
- glasses of natural yogurt,
- grated zest of 1 lemon,
- juice squeezed from 1 lemon.
How to do it:
Take out the ingredients at least an hour before preparation. They should warm up to room temperature. Otherwise, the recipe may not turn out well.
After this time, add whole eggs, sugar and vanilla sugar to the bowl. Beat the ingredients together with a mixer, until light, fluffy foam is formed. When they reach the desired consistency, add oil, yogurt, lemon zest and juice to the eggs. Mix everything gently with a spoon or spatula.
Sift the flour through a sieve together with baking powder and pudding. Add the sifted flour in several batches to the previously created mass. Mix the ingredients very gently, just until combined.
Grease the cake tin with butter and sprinkle with semolina. Pour the prepared cake batter into it. Bake the cake in a preheated oven 160 degrees Celsius for 40-50 minutes. It is best to check them with a stick, and when it is completely dry, turn off the oven.
After baking, the finished yogurt-lemon cake should be left to cool and then sprinkle with powdered sugar or cover with icing.
Source: guster.pl, Terazgotuje.pl
