Cytrynowa Babka na Kefirze (Lemon Kefir Cake)

Cytrynowa Babka na Kefirze is a delightful Polish dessert known for its moist texture and refreshing lemon flavor. Perfect for spring gatherings, tea-time treats, or as a light dessert after dinner, this cake combines the tanginess of kefir with the zesty notes of lemon. Its soft crumb and fragrant aroma make it a favorite for both casual and festive occasions. This simple recipe is easy to follow and delivers a stunning cake that’s sure to impress.

Ingredients
Dry Ingredients:

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Wet Ingredients:

3 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (120ml) kefir
1/2 cup (120ml) vegetable oil or melted butter
Zest of 1 large lemon
Juice of 1 large lemon
Optional:

Powdered sugar for dusting
Glaze: Mix 1/2 cup powdered sugar with 2 tablespoons lemon juice
Directions
Prepare the Pan:

Preheat your oven to 180°C (350°F).
Grease a bundt pan or loaf pan with butter and lightly dust with flour.
Mix Dry Ingredients:

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients:

In a large bowl, whisk the eggs and sugar until pale and fluffy.
Gradually add the kefir, vegetable oil, lemon zest, and lemon juice, mixing until smooth.
Combine:

Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Bake:

Pour the batter into the prepared pan, spreading it evenly.
Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Decorate:

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Dust with powdered sugar or drizzle with lemon glaze before serving.
Serving and Storage Tips
Serving: Slice the cake and serve it as is or with a dollop of whipped cream for extra indulgence. It pairs wonderfully with a hot cup of tea or coffee.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.
Variations
Orange Twist: Swap the lemon zest and juice for orange for a sweeter citrus flavor.
Nutty Addition: Add 1/4 cup of chopped almonds or walnuts to the batter for extra texture.
Berry Infusion: Fold in a handful of fresh blueberries or raspberries before baking.
Chocolate Touch: Drizzle with melted white or dark chocolate instead of lemon glaze.