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    Home » Recipes » Cake

    Easy Lemon Mini Babkas (Babeczki )

    Published: Sep 7, 2017 · Modified: Aug 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for lemon babka babeczki recipe

    These no yeast lemon mini babkas (babeczki) are quick and easy. Whip up these traditional Polish Easter cakes with zingy lemon and discover the beauty of these light and fluffy cakes. 

    Lemon babkas on a wire rack.

    Mini Babkas (Babeczki Cytrynowe Do Swieconki)

    Babkas (babeczki) are a light and delicate cake traditionally made in Poland at Easter.

    These ones are lemon flavoured, bringing them a bright and zesty flavour.

    Traditionally they're made with yeast, but these ones are yeast-free so they're super easy to make!

    I'm posting the recipe to celebrate the release of the lovely Ren Behan's debut cookbook Wild Honey and Rye.

    Ren Behan describes the mini babkas in her book:

    "In Poland, the babka is a cake, similar to a brioche, traditionally made with yeast and eaten at Easter. Original babka recipes use yeast as a way of helping the cake to rise. However, as I tend not to bake with yeast very often, I use a light cake flour and a little baking powder, and beat the mixture well to incorporate lots of air. I like to make mini versions of the traditional Easter babka."

    Ingredients and cookbook on a table.

    Wild Honey and Rye Cookbook

    This amazing recipe for mini babkas comes from my fellow food blogger and Pavilion Books author, Ren Behan.

    I've known the lovely Ren for a few years in the blogging community and we both found ourselves signed to Pavilion at around the same time to write our debut cookbooks.

    We both know the crazy journey that making a cookery book is and how amazingly rewarding it is to see the book in print. Read Ren's story behind her book. Read my story about making the Veggie Desserts cookbook.

    Wild Honey and Rye is a celebration of modern Polish recipes.

    In creating the recipes for this book, Ren took inspiration from her heritage and the food of her childhood.

    She's also woven in flavours from fashionable eateries and markets of modern Poland in order to create this inspiring and unique book.

    Babka on a wire rack next to lemon slices.

    Chapters - Wild Honey and Rye

    • The Polish pantry
    • Sweet and savoury breakfasts
    • Seasonal and raw salads
    • Seasonal soups and market-inspired sides
    • Light bites and street food
    • Food for family and friends
    • High tea: sweet treats and cakes
    • Fruit liqueurs and flavoured vodkas

    The Book

    Ren's book is a joy to read and passion for her heritage comes across on every page, and not just in this lemon babka babeczki recipe.

    Family stories and photographs are woven into the recipes and introduction, giving us a glimpse into her life and culture.

    She's shone a spotlight on traditional Polish foods and thrust them into today, making them at once traditional and current. The expected flavours of dill, beetroot, sauerkraut, honey and rye are twisted and tweaked.

    This makes them even more intriguing and exciting.

    Born in Britain to Polish parents, Ren has brought Polish cuisine to the British plate in this beautifully written and photographed book. Choosing one to recreate for you all was so, so difficult. I can't wait to cook from it more.

    Buy Wild Honey and Rye

    Easter Recipes

    If you love this babka recipe for Easter, be sure to check out these other Easter treats too!

    Rice Krispie Easter Nests
    Chamomile Cake
    Pane di Pasqua (Italian Braided Easter Bread)
    Hot Cross Bun Ice Cream Sandwiches
    Hot Cross Balls
    Carrot Ginger Hot Cross Buns

    In the book, Ren suggests adding a white chocolate icing to the babkas (babeczki), but I had to bribe the kids with my stockpile of white chocolate over the school holidays, so I opted for the traditional dusting of icing sugar.

    Disclosure: I was sent a copy of Wild Honey and Rye by Ren Behan. Permission was given by Pavilion Books to republish Easy Lemon Mini Babkas (babeczki). All opinions are my own. This post contains affiliate links.

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    Lemon babkas on a wire rack.

    Lemon Mini Babkas (Babeczki)

    Kate Hackworthy | Veggie Desserts
    These delicate lemon mini babkas (babeczki) are an easy yeast-free take on the traditional Polish Easter cakes.
    5 from 5 votes
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Polish
    Servings 8
    Calories 371 kcal

    Equipment

    • Mini bundt pan

    Ingredients
     

    • cake release spray for greasing
    • 1 cup (200g) caster sugar (superfine)
    • 4 eggs
    • ¼ cup (50g) butter at room temperature
    • 4 tablespoons vegetable oil
    • grated zest of 1 lemon
    • ½ cup (125g) plain yogurt
    • 2 ¼ cups (275g) ‘00’ pasta flour or cake flour
    • 1 teaspoon baking powder
    • pinch of salt

    To decorate (optional)

    • 1 tablespoon powdered icing sugar (confectioner's sugar)

    Instructions
     

    • Preheat the oven to 180°C/350°F/Gas Mark 4. Spray the mini bundt trays with cake release oil.
    • Put the caster sugar, eggs, butter and oil into a large bowl and whisk together well for 5 minutes, until pale and fluffy. Add the lemon zest and yogurt and mix again.
    • Sift in the flour, baking powder and salt, and gently fold in, using a metal spoon, until all the flour is incorporated. Carefully pour the mixture into the mini bundt trays.
    • Bake for 20–30 minutes or until the cakes are a light golden colour and a cocktail stick inserted into the centre comes out clean. Leave the babkas to cool in the trays. Turn out when cool enough to handle.
    • When cool, lightly dust with the powdered icing sugar.

    Nutrition

    Calories: 371kcalCarbohydrates: 52gProtein: 7gFat: 15gSaturated Fat: 9gCholesterol: 97mgSodium: 84mgPotassium: 152mgSugar: 26gVitamin A: 290IUCalcium: 65mgIron: 0.8mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Reader Interactions

    Comments

    1. Margot

      September 28, 2017 at 1:21 pm

      5 stars
      They look so delicious! I tried to make babka several times but it was never so light as I remember from my childhood. Yours look perfect...

      Reply
    2. Ren

      September 10, 2017 at 1:40 pm

      5 stars
      Dear Kate, thank you so much for cooking from Wild Honey and Rye! I'm so happy to be a fellow Pavilionite, such a wonderful journey and experience for us both. I love your Lemon Babkas, they look so perfect and so light and fluffy. I feel so lucky to have been able to bring these recipes together and to be able to share my culinary heritage beyond my blog.

      Reply
    3. Jane

      September 09, 2017 at 2:46 pm

      These look very tempting, gonna pin to remind to make them next week!
      Jane x

      Reply
    4. stuart hargreaves

      September 09, 2017 at 7:32 am

      really nice- wild honey beware of the wild bees

      Reply
    5. Janice

      September 08, 2017 at 7:52 pm

      5 stars
      These are so pretty and look really light too.

      Reply
    6. Nicky

      September 07, 2017 at 7:08 pm

      5 stars
      I can't believe I've never made babkas! I need to get that gorgeous mould!
      Gorgeous pics - those babkas look so fluffy and light.

      Reply
    7. Jennifer @ The Champagne Supernova

      September 07, 2017 at 6:01 pm

      Wow, these would be a perfect after school treat for my two daughters. Love this- get in my belly!

      Reply
    8. Rhian Westbury

      September 07, 2017 at 1:54 pm

      I love anything with lemon in it, it has such a tangy taste, and these look yummy x

      Reply
    9. Heidi Roberts

      September 07, 2017 at 1:08 pm

      5 stars
      This is such a beautiful book isn't it. Those little cakes look delicious and light.

      Reply
    10. Helen @ family-friends-food.com

      September 07, 2017 at 10:49 am

      Those cakes sound delicious & look beautiful - I love your mini bundt tins!
      Ren's book is fabulous. I'm looking forward to cooking from it as there are so many terrific sounding recipes.

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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