Babka Cytrynowa (Lemon Babka)

Babka cytrynowa is a delightful twist on the traditional Polish babka, a rich, buttery yeast cake often enjoyed during special occasions. This version features the bright, zesty flavor of lemons, which perfectly balances the sweetness of the cake. Whether served as a breakfast treat or a dessert after dinner, babka cytrynowa is sure to impress with its tender crumb and refreshing citrus notes.

Ingredients

For the dough:
500g all-purpose flour
200ml warm milk
100g sugar
2 teaspoons dry yeast
1/4 teaspoon salt
3 large eggs
100g unsalted butter, softened
Zest of 2 lemons
1 teaspoon vanilla extract
For the lemon filling:
100g butter, melted
200g sugar
Juice of 2 lemons
Zest of 1 lemon
For the glaze:
100g powdered sugar
2 tablespoons lemon juice
Directions

Prepare the dough:
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it activate for about 5 minutes until frothy. In a large mixing bowl, combine the flour and salt. Add the eggs, butter, lemon zest, and vanilla extract. Pour in the yeast mixture and mix everything together to form a soft dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the lemon filling:
In a bowl, whisk together the melted butter, sugar, lemon juice, and lemon zest until well combined. Set aside.

Shape the babka:
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 30×40 cm. Brush the surface with the lemon filling mixture, leaving a small border around the edges. Carefully roll the dough up into a tight log, then twist the log into a spiral shape, forming a round babka. Place the twisted dough into a greased bundt pan or cake pan, and cover it with a towel. Let it rise for another 30 minutes.