Polish Babka (Pound Cake) is a quintessential part of our Easter tradition. You will find it tucked away in our Easter baskets ready to be blessed on Holy Saturday along with a variety of other foods. Each food holds a special meaning, with the most important one being the “egg” which symbolizes renewed life. After the Easter Basket Blessing on the Saturday, we would have to wait until Holy Sunday to indulge in the blessed food. We would begin with sharing the blessed food first, followed by a big, traditional family breakfast.
The breakfast would include hard boiled and soft boiled eggs, salatka, bread, kielbasa, variety of cold cuts, horseradish and anything else that was traditional to that specific family. During the day we would snack on a variety of desserts, some of which were varieties of Polish Babka – types included a chocolate version, lemon, almond and so on. My mom would usually just bake our standard Babka, as this has definitely been a family favourite.
You’ll notice that this recipe calls for Potato Flour. You can buy this at most European stores, health food stores and online on Amazon. The one that I use is Bob’s Red Mill Potato Flour and I have always been happy with it.
Traditionally we tend to just eat Babka during Easter, but I was testing out a few other recipes and with how much my kids have enjoyed this version I may just keep making it during the rest of the year as well. It would make the perfect light dessert after dinner and you can always top it with some fresh fruit to spice it up a bit.
I hope you give this traditional Polish Babka a try and enjoy it as much as we do. From my family to yours, Happy Easter!
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
Never miss another recipe again by subscribing to our Sneaky Mommies weekly newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 1 cup butter, additional for buttering pan
- 4 eggs
- 1 cup white sugar
- 1 cup all purpose flour
- ¾ cup potato flour
- 1.5 tablespoons baking powder
- 1 teaspoon vanilla extract
- Breadcrumbs (for pan)
- Preheat your oven to 350 degrees F.
- Melt the butter on low heat in a small pot. Stir constantly to ensure that it does not burn. When fully melted, set aside to cool.
- In a mixing bowl, mix the eggs with the sugar on medium/high speed until light and fluffy.
- Sift the all purpose flour, potato flour and baking powder in another bowl. Slowly add the flour into your egg/sugar mixture and mix on low.
- Next add the vanilla extract and mix thoroughly to combine.
- Lastly, slowly add the melted butter to the mixture and continue to mix.
- Butter your bundt pan and sprinkle some breadcrumbs onto the butter (this prevents the cake from sticking to it).
- Pour your cake mixture into the prepared pan and bake for 1 hour at 350 degrees F.
- Once fully baked, remove from the mold and sprinkle with icing sugar.