Polish Lemon Babka

The Polish Lemon Babka recipe I prepared is for the lesser-known Babka Piaskowa, often translated as “sand babka” because of its fine, delicate, almost sandy crumb. This traditional Polish dessert is a great example of an easy Polish babka recipe with a unique texture.

Unlike the more widely recognized Eastern-style babka, which uses yeast and has a tall, airy, bread-like structure, Babka Piaskowa belongs to the butter cake category. This authentic Polish babka uses a mix of cake flour and potato starch. That combination creates a light, soft crumb with a slightly crumbly texture. This signature texture gives the cake its name and makes it stand out among traditional Polish cakes.

In this lemon babka recipe, fresh lemon zest and juice add a bright, refreshing flavor. The citrus balances the rich, buttery base and makes the cake feel lighter and more aromatic. Many people finish it with a simple glaze or a dusting of powdered sugar, which lets the lemon flavor shine.

Although Babka Piaskowa is less known internationally than yeast babka, it remains a popular Polish Easter babka and a beloved homemade treat. People also enjoy it year-round as an easy snack cake with coffee or tea. Its simple ingredients, classic flavor, and delicate texture make it a timeless favorite in Polish baking.

More Easter inspiration:

Easter Bunny Babka

The cake flour I prefer to use is from:

King Arthur- Cake Flour

This is an affiliate link. I can earn a commission when you click links to products and purchase.
Servings: 10 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Ingredients
  • 3/4 cup cake flour
  • 3/4 cup potato starch
  • 3/4 cup sugar
  • 1/2 cup neutral vegetable oil
  • 5 large eggs (Separated.)
  • 1 tsp baking powder
  • 1 lemon (juice + zest)
    • Lemon glaze (You will need en extra lemon to make the glaze)
  • 2 tbsp lemon juice
  • 1/2 cup confectioners' sugar
Instructions
  1. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. Gradually add the sugar in batches, mixing continuously. Then, still mixing, add the egg yolks in batches, followed by the oil, freshly squeezed lemon juice, and finely grated lemon zest. Finally, sift together the cake flour, potato starch, and baking powder, then add to the batter. Mix on low speed just until the ingredients are combined. Transfer the batter into a loaf pan lined with baking paper. Bake in a preheated oven at 340°F(170°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, drizzle with icing.
    2. Glaze
  2. Measure 2 tablespoons of freshly squeezed lemon juice, add confectioners’ sugar, and mix well until smooth and free of lumps.