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Lemon Easter Cake with Lavender Icing and Candied Peel - photo 1
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Lemon Easter Cake with Lavender Icing and Candied Peel

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Medium 16 wyświetleń ~30.35 PLN - (0)
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Description

This Lemon Easter Bundt Cake is a modern interpretation of a classic holiday treat that will delight any foodie. It is incredibly moist, fluffy, and buttery in flavor, with an intense, refreshing hint of lemon that balances the sweetness. The secret to its texture is the addition of sour cream, which makes the cake tender and keeps it fresh for a long time. Its unique character comes from the aromatic glaze with edible lavender, which adds a subtle floral note that perfectly complements the citrus. The whole is topped with handmade candied lemon peel, which not only looks beautiful but also adds a pleasant texture and a sweet-bitter accent. This cake is a true decoration for the Easter table, perfect for morning coffee or as an elegant dessert after the holiday dinner.

Składniki (13)

Servings:
12
  • Mąka pszenna tortowa typ 450 300 g
  • Butter 200 g
  • Cukier drobny do wypieków 13.3 łyżek
  • Eggs 4 szt.
  • Sour cream 18% 100 g
  • Baking powder 10 g
  • Lemon 3.8 szt.
  • Vanilla extract 5 g
  • Powdered sugar 150 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Dried edible lavender flowers 1 łyżeczka
  • ✨ Opcjonalne
  • Lemon zest 50 g
  • Water 100 ml
💰 Szacowany koszt dania: ~30.35 PLN (2.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Candied Lemon Peel (optional)

1

Start by preparing the peel, which will be the decoration. Wash the lemons thoroughly and blanch them in boiling water. Using a vegetable peeler or a sharp knife, remove only the yellow part of the peel from two lemons, trying to avoid the white, bitter part (albedo). Cut the peel into very thin strips (known as matchsticks or julienne).

Ingredients: Lemon
Use a good quality, sharp vegetable peeler. The thinner the strips, the more delicate the candied peel will be. If you have some white part, you can gently scrape it off with a knife.
2

Place the chopped peels in a small saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Drain the peels in a sieve. Repeat this process two more times, each time using fresh, cold water. This step, called blanching, removes the bitterness from the peel.

Ingredients: Lemon zest
Do not skip this step! Triple boiling is key to making the skin sweet and tasty. Use a small saucepan to avoid wasting water and energy.
3

In the same saucepan, pour in 100 ml of water and add 100 g of sugar. Heat over medium heat, stirring, until the sugar completely dissolves. Add the blanched peels. Reduce the heat to the minimum and simmer uncovered for about 30-40 minutes, until the peels become glossy and transparent, and the syrup thickens.

Ingredients: Lemon zest, Water, Cukier drobny do wypieków
Be careful not to burn the syrup. It should only gently 'wink'. Stir occasionally. The finished peels will look like small, shiny jewels.
4

Using a fork, remove the peels from the syrup, allowing the excess to drip back into the pot. Lay them out individually on a sheet of parchment paper or on a cooling rack and leave them to dry completely and cool, which may take a few hours.

The remaining lemon syrup is delicious! Don't throw it away. You can use it to sweeten tea, lemonade, or as a topping for ice cream.

Babka Cake Batter

5

Prepare the pan and the oven. Preheat the oven to 170°C (fan) or 180°C (top-bottom). Thoroughly grease a bundt pan (with a capacity of about 2 liters) with soft butter, paying attention to all the nooks and crannies. Then dust the pan with breadcrumbs or flour, turning it to cover the entire inner surface. Shake out the excess flour.

Ingredients: Butter
This is a very important step that will prevent the dough from sticking. Use a kitchen brush to apply butter to all the grooves in the pan. Alternatively, you can use cooking spray for the pan.
6

In a medium bowl, mix the dry ingredients. Sift the all-purpose flour, baking powder, and salt through a fine sieve. Then, mix them together using a whisk. Sifting aerates the flour and removes any lumps, making the batter lighter and fluffier.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt
Use a fine mesh strainer. This simple step really makes a difference in the final texture of the dough. Mixing the ingredients with a whisk ensures even distribution.
7

In a small bowl, prepare the wet ingredients. Grate the zest of two lemons (the same ones you used for candied peel, or fresh ones if you skip that step). Squeeze the juice from one lemon (you should get about 40-50 ml). Add sour cream and vanilla extract to the juice and zest. Mix everything until combined.

Ingredients: Lemon, Sour cream 18%, Vanilla extract
All wet ingredients (eggs, sour cream) should be at room temperature. Take them out of the fridge about an hour before baking. This prevents the butter mixture from curdling.
8

In a large mixing bowl, place very soft butter and fine sugar. Using the paddle attachment, beat the ingredients on medium-high speed for 7-8 minutes. The mixture should become very light, almost white, and very fluffy. During the beating process, stop the mixer 2-3 times and scrape down the sides of the bowl with a silicone spatula.

Ingredients: Butter, Cukier drobny do wypieków
This is the most important step that determines the fluffiness of the cake! Do not shorten the mixing time. The sugar must dissolve well, and the mixture must be aerated. If you don't have a stand mixer, use a hand mixer - it will take about 10 minutes.
9

Reduce the mixer speed to medium. Add the eggs one by one, waiting for the previous one to fully combine with the mixture. After adding each egg, mix for about 1 minute. If the mixture starts to look curdled, add one tablespoon of the flour you prepared earlier - this will help stabilize it.

Ingredients: Eggs
Adding eggs slowly and one at a time is key to maintaining the emulsion. Adding cold eggs to the butter too quickly can cause the mixture to curdle. That’s why it’s so important for the eggs to be at room temperature.
10

Now you will add the dry and wet ingredients alternately. Set the mixer to the lowest speed. Add 1/3 of the flour mixture and mix just until combined. Then add half of the mixture with cream and lemon, mixing briefly. Repeat: add another 1/3 of the flour, the remaining cream, and finish with the last portion of flour. Mix only until no dry ingredients are visible.

Do not mix the dough too long after adding the flour! This causes gluten development and makes the dough tough and rubbery. Finish mixing with a spatula, gently folding the dough from the bottom of the bowl to ensure everything is combined.
11

The finished batter will be thick and creamy. Carefully transfer it to the prepared pan using a silicone spatula. Smooth the top of the batter to make it flat. You can gently tap the pan on the countertop a few times to remove any air bubbles.

Make sure the batter fills all the corners of the pan so that the cake has a perfect shape. Leveling the top will ensure even baking.
12

Place the mold in the preheated oven and bake for 50-60 minutes. After about 45 minutes, check the cake with a long wooden skewer. Insert it into the thickest part of the cake - if it comes out dry, without any raw batter sticking to it, the cake is ready. If it is wet, continue baking and check every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil.
13

Remove the baked cake from the oven and place the pan on a metal rack. Leave the cake in the pan to cool for exactly 15 minutes. After that time, carefully turn the pan upside down and remove the cake onto the rack. Allow it to cool completely before drizzling with icing.

Do not try to remove the cake immediately after baking, as it may fall apart. Cooling in the pan for 15 minutes allows it to 'rest' and stabilize its structure. The icing can only be poured over completely cold cake; otherwise, it will run off and soak in.

Lavender Icing and Decoration

14

When the cake is completely cool, prepare the icing. Grind the dried lavender flowers in a mortar or in a coffee grinder into a fine powder. Sift the powdered sugar into a bowl to remove any lumps. Add the ground lavender and 2 tablespoons of lemon juice. Mix vigorously with a spoon or a small whisk until a smooth, thick icing forms.

Ingredients: Powdered sugar, Dried edible lavender flowers, Lemon
You can adjust the consistency of the icing. If it's too thick, add a few drops of lemon juice. If it's too runny, add more sifted powdered sugar. It should have the consistency of thick cream so that it flows nicely down the sides of the cake, but is not transparent.
15

Place the cake rack with the cake on a large plate or a piece of parchment paper to catch any excess glaze. Drizzle the prepared glaze over the cake, spreading it with a spoon on top and allowing it to flow freely down the sides, creating appetizing icicles.

Act fairly quickly, as the icing sets quickly. You can drizzle the cake once, and after a few minutes, collect the icing that has dripped down and drizzle again in the areas where there are gaps.
16

Before the icing completely sets, decorate the cake. Sprinkle the top with the previously prepared candied lemon peel. You can also add a few fresh or dried lavender flowers for decoration. Leave the cake for at least 30 minutes to allow the icing to harden before slicing.

Ingredients: Lemon zest
Decorations need to be applied to wet icing; otherwise, they won't stick to the surface of the cake. Be creative - you can arrange the peel in a fancy pattern.

Fun Fact

💡

The name 'babka' in Polish culinary tradition likely comes from the fluted shape of the skirt worn in the past by rural women, known as 'baby'. The cake's shape with a chimney, when turned upside down, resembled such a flared skirt.

Best for

Wielkanoc Wiosenne przyjęcie Podwieczorek Spotkanie przy kawie

Tips

🍽️ Serving

The cake is best served at room temperature, sliced into thick pieces. It looks beautiful on a cake stand or wooden board. It pairs perfectly with a cup of black tea with lemon, coffee, or a glass of sweet dessert wine. For added freshness, it can be served with a dollop of Greek yogurt or crème fraîche.

🥡 Storage

Store the cake under a dome or in an airtight container at room temperature for up to 4 days. Thanks to the addition of cream, it retains moisture for a long time. It can also be frozen (without icing and decorations). After thawing, just prepare fresh icing.

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