Step 1

[Before you start] Make sure that all of the ingredients (especially eggs, butter and cream) get a chance to warm up (at a room temperature), for at least 30 minutes before baking.

Step 2

Separate egg yolks from egg whites, set aside.

Step 3

Whisk butter and sugar together, until sugar dissolves completely and the mass becomes white and fluffy. This took me roughly 8 minutes using a planetary mixer.

Step 4

As you continue whisking, gradually add in one yolk at a time. (If you add the yolks too quickly, the mass will curd up. This shouldn’t affect the flavour though). Once you’re out of yolks, change the whisking attachment for a flat beater.

Step 5

Sift both flours with baking powder into a separate bowl/container. As you continue mixing, gradually add these dry ingredients into our ‘sugar & egg’ mass.

Step 6

Add 3 tablespoons of cream and ground vanilla beans. Mix everything together for 20 minutes with the food processor until well combined.

Step 7

In a separate bowl, beat the egg whites with a pinch of salt, until stiff peaks form.

Step 8

Add stiff egg whites into the dough, together with grated lemon zest. Combine everything gently by hand, with a spatula or a spoon.

Step 9

Grease the bundt mold (or loaf pan) with butter, dust the inside with breadcrumbs or flour. Pour the dough into the mold.

Step 10

Bake for 60 minutes at 320ºF (160ºC), without fan-assist. To check if babka is done, poke it with a toothpick. If it comes out dry, that means the cake is ready. If not, check again in 10 minutes.

Step 11

Remove the cake from the mold while the form is still hot (don’t burn yourself though!).

Step 12

Once babka cools, sprinkle it generously with icing/powdered sugar. Alternatively, you can make some icing and pour it over the cake.