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Lemon-Lavender Babka with Rose Glaze - photo 1
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Lemon-Lavender Babka with Rose Glaze

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 4 wyświetleń ~27.81 PLN - (0)
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Description

Here is a modern interpretation of the classic Easter babka that will delight not only with its taste but also with its appearance. It is a fluffy, buttery yeast cake infused with the refreshing aroma of fresh lemon and a subtle, floral note of edible lavender. The secret to its extraordinary moisture is soaking it after baking with a special lemon syrup, ensuring it stays fresh for longer. The whole is topped with an elegant, pale pink glaze made from rose water, which deliciously drips down the fluted sides of the cake. The decoration of edible rose petals and white chocolate shavings adds a refined character, making it a true centerpiece for the holiday table. It pairs perfectly with a cup of tea or coffee, serving as an excellent dessert for Easter breakfast or a spring gathering.

Składniki (17)

Servings:
12
  • Mąka pszenna tortowa typ 450 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 200 ml
  • Cukier drobny 100 g
  • Żółtka jaj 5 szt.
  • Egg 1 szt.
  • Masło 82% 150 g
  • Vanilla extract 5 g
  • Water 100 ml
  • Lemon juice 65 ml
  • Powdered sugar 200 g
  • Rose water 30 g
  • 🌿 Przyprawy
  • Skórka otarta z cytryny 10 g
  • Dried edible lavender flowers 2 łyżeczki
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dried edible rose petals 1 łyżka
  • White chocolate 20 g
💰 Szacowany koszt dania: ~27.81 PLN (2.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the yeast starter

1

Start by preparing the starter that will 'wake up' the yeast. In a small saucepan, warm the milk. It should be slightly warm, like body temperature (around 37°C). You can check this by dipping a clean finger into it – it should feel pleasantly warm, but not hot. Crumble fresh yeast into a bowl, add one tablespoon of sugar (from the measured portion), and pour in the warm milk. Mix thoroughly with a fork until the yeast is completely dissolved. Cover the bowl with a clean cloth and set it in a warm, draft-free place for about 10-15 minutes. After this time, a thick, bubbly foam should appear on the surface. This is a sign that the yeast is active and ready to work.

Ingredients: Fresh yeast, Milk 3.2%, Cukier drobny
This is a key step! If the milk is too hot (above 45°C), it will kill the yeast and the dough won't rise. If after 15 minutes no foam appears, it means the yeast is inactive. You should then start over with fresh yeast.

Kneading the dough

2

In a separate medium bowl, prepare the egg mixture. Crack the whole egg and the yolks, add the remaining sugar and vanilla extract. Using a hand mixer with whisk attachments, beat everything on high speed for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume. It will resemble a classic kogel-mogel. This process will aerate the mixture, contributing to the lightness of the cake.

Ingredients: Żółtka jaj, Egg, Cukier drobny, Vanilla extract
Use a hand mixer or stand mixer with a whisk. Make sure the eggs are at room temperature – they will whip easier and faster. Properly whipping the eggs with sugar is important for the final texture of the cake.
3

Now prepare the dry ingredients. In a large bowl, where you will knead the dough, sift the flour. Sifting is important because it aerates the flour and removes any lumps. Add a pinch of salt, freshly grated zest from two lemons, and dried lavender flowers (you can gently crush them between your fingers to release more aroma). Mix everything with a dry spoon or spatula to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa typ 450, Salt, Skórka otarta z cytryny, Dried edible lavender flowers
Use a large bowl, as the dough will double in size. Always sift the flour for yeast doughs, it really makes a difference in their fluffiness.
4

Combine all the prepared components. Pour the risen yeast mixture into the bowl with the flour, then add the fluffy egg mixture. Using a wooden spoon or a dough hook in a stand mixer, start mixing the ingredients on low speed, just until they come together into a uniform, yet still sticky mass.

At this stage, do not knead the dough too long; it's only about the initial mixing of the ingredients. Proper kneading will occur after adding the butter.
5

Now the key moment – adding the fat and kneading. In a small saucepan, melt the butter and set aside to cool slightly. It should be liquid but not hot. Gradually, in a thin stream, pour the melted butter into the dough while continuously kneading (with a mixer with a hook on medium speed or by hand). Knead the dough for about 10-12 minutes (with a mixer) or 15-20 minutes (by hand). The finished dough will be smooth, elastic, shiny, and will pull away from the sides of the bowl and from your hands. At first, it will be very sticky, but do not add more flour – patience is key!

Ingredients: Masło 82%
This is the most important step! Long kneading develops the gluten network, which makes the cake fluffy. The dough is ready when it slowly returns to its shape after being pressed with a finger. Avoid adding flour, as it will make the cake tough.

Rising and baking

6

Shape the kneaded dough into a ball and place it in a large bowl greased with a bit of oil. Turn the dough in the bowl so that it is coated with a thin layer of fat, which will prevent it from drying out. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm place for about 1 - 1.5 hours. During this time, the dough should double in size.

The ideal place for rising is a slightly warmed (to 30-40°C) and turned off oven. You can also place the bowl near a radiator.
7

At the end of the dough rising time, prepare the pan. Use a large bundt pan with a chimney (capacity about 2-2.5 liters). Very thoroughly grease the entire interior of the pan, including the chimney, with soft butter. Then dust the pan with breadcrumbs or flour, turning and shaking it so that the entire surface is covered with a thin layer. Shake out the excess.

Careful preparation of the mold is key to ensure that the cake comes out easily after baking. Don't skip any corners!
8

When the dough has doubled in size, take it out onto a lightly floured surface and knead briefly to release the gas. Shape the dough into a log and transfer it to the prepared pan, joining the ends. Cover the pan with a cloth and let it rise for a second time for about 30-45 minutes. The dough should fill the pan almost to the brim.

The second rising in the form is important for the final fluffiness. However, do not let it overproof, as it will collapse during baking.
9

Preheat the oven to 180°C (top and bottom heat, no fan). Place the risen cake in the preheated oven and bake for about 40-45 minutes. After about 30 minutes, check the top of the cake – if it is browning too quickly, loosely cover it with a piece of aluminum foil. To check if the cake is done, insert a wooden skewer into the thickest part. If it comes out dry, the cake is ready.

Every oven bakes differently, so keep an eye on the baking time. The toothpick test is the most reliable method for checking the doneness of the cake.
10

Remove the baked cake from the oven and leave it in the pan for about 10 minutes to cool slightly. After this time, carefully turn the pan upside down and remove the cake onto a wire rack. Leave it on the rack to cool completely.

Do not remove the cake from the mold immediately after baking, as it may fall apart. Keeping it in the mold for too long can cause steaming and a soggy bottom.

Soaking syrup

11

While the cake is cooling, prepare the syrup. In a small saucepan, combine water, sugar, and freshly squeezed lemon juice. Heat over medium heat, stirring, until the sugar is completely dissolved. Bring to a boil and cook for 2-3 minutes, until the syrup thickens slightly. Remove from heat and set aside to cool slightly.

Ingredients: Water, Cukier drobny, Lemon juice
The syrup does not need to be thick; it should have the consistency of liquid honey. Its purpose is to penetrate the cake and give it moisture.
12

Take the still warm (but not hot) cake and place it on a rack, under which it’s a good idea to put a plate or parchment paper. Using a wooden skewer, poke the cake in many places across the entire surface. Then, using a kitchen brush, slowly and evenly soak the entire cake with the prepared syrup. Allow the liquid to absorb into the cake. Repeat the process until you use all the syrup.

It's best to soak the warm cake with slightly warm syrup - this way the cake will absorb it best. Be patient, this step ensures that the cake will be perfectly moist.

Rose Icing and Decoration

13

Prepare the icing once the cake is completely cooled. Sift the powdered sugar into a bowl to remove lumps. Gradually, tablespoon by tablespoon, add the rose water and lemon juice, while continuously whisking vigorously with a whisk or fork. Whisk until you achieve a smooth, thick, but still pourable icing. You can adjust the consistency by adding more powdered sugar (if it's too thin) or a little lemon juice (if it's too thick).

Ingredients: Powdered sugar, Rose water, Lemon juice
Add the liquids very slowly! It's easy to make the icing too runny. It should have the consistency of thick cream to nicely cover the cake and flow down the sides, rather than soaking into the cake.
14

Place the cake on a serving platter or plate. Drizzle the cake with the prepared icing, allowing it to flow freely down the sides, creating appetizing icicles. Act quickly, as the icing sets quite fast. Immediately after drizzling, decorate the top of the cake. Sprinkle it with edible rose petals. Additionally, if using, you can grate white chocolate on a coarse grater and sprinkle it over the cake. Set aside for about 30 minutes for the icing to fully harden.

Ingredients: Dried edible rose petals, White chocolate
Decorate immediately after drizzling with icing, otherwise the decorations will not stick to its surface. The cake is ready to serve when the icing is dry to the touch.

Fun Fact

💡

The name 'babka' comes from the wide, fluted skirt once worn by older women, known as 'baby' or 'babki'. Traditionally, Easter babka was a symbol of excellence and the skills of the housewife – a successful bake foretold prosperity for the entire family.

Best for

Wielkanoc Wiosenne przyjęcie Elegancki podwieczorek Uroczystości rodzinne

Tips

🍽️ Serving

Serve the cake at room temperature, cut into thick slices. It looks best on an elegant platter. It tastes great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs perfectly with black tea with lemon, coffee, or a glass of light, sparkling wine.

🥡 Storage

Store the cake covered (e.g., in a cake container or under a dome) at room temperature. Thanks to the syrup soaking, it will retain freshness and moisture for up to 3-4 days. Do not store it in the fridge, as the yeast cake will become stale.

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