Magda's Cauldron

I wasn’t sure how this cake would turn out. It’s a recipe from my 1960s Polish cookbook. If there is one cookbook in a Polish household, this would be it. As a child, I spent a lot of time just turning those pages, wondering how difficult it would be to try some recipes.

It’s a classic Polish Bundt-style cake, simple and old-fashioned. I chose it because yeast babka can be overwhelming, with all that kneading and waiting for the dough to rise.

To be honest, I wasn’t expecting much. Those old recipes can be hit or miss, and modern cakes spoil us with perfect moisture and soft crumbs. But oh my gosh, it turned out so good! The crumb was soft but not dense, fragrant, with that familiar buttery note that makes you want another slice right away. I took it to a friend’s housewarming party, and he ate 3 slices! Maybe more, I left pretty early! Is there a better sign that the cake is delicious?

Polish Bundt Cake (babka ucierana)

• Servings: 1 small Bundt cake
• Prep Time: 20 minutes
• Cook Time: 30-40 min
• Print

A soft, buttery Polish Bundt cake with a delicate crumb and a hint of lemon and almond. A simpler version of the classic Easter Babka

Cake

• 200 g all-purpose flour
• 50 g potato starch
• 1 1/2 tsp of baking powder
• 150 g unsalted butter, softened
• 4 eggs, separated
• 150 g icing sugar
• 1 lemon, zest and juice
• 1/2 tsp almond extract

Glaze

• 100g (1 cup) icing sugar
1-2 Tsbp lemon juice

Directions

1. Preheat the oven to 350°F (170°C). Grease and flour a small Bundt pan.
2. In a medium bowl, whisk together the flour, potato starch and baking powder.
3. In a large mixing bowl, beat the butter with an electric mixer until light and fluffy.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Gradually add the powdered sugar, beating until creamy and smooth.
6. Mix in the lemon zest, lemon juice, and almond extract. A mixture can look curdled, but it’s ok.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold whipped egg whites into the butter mixture to lighten it. Then add flour mixture in several additions, folding gently after each until just combined. Don’t overmix.
9. Spoon the batter into the prepared Bundt pan and smooth the top.
10. Bake for 30–40 minutes or until golden and a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Glaze

1. Whisk the icing sugar with lemon juice until smooth and thick.
2. Drizzle over the cakes once they have cooled slightly.