Polish Easter Cake Recipe

Name: Polish Easter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1/2 cup milk; 1/2 cup granulated sugar; 1/2 teaspoon salt; 1/4 cup butter; 1/4 cup warm water; 1 package active dry yeast; 2 eggs, beaten; 2 1/2 cups all-purpose white flour; 1/4 teaspoon lemon peel; Optionally:; 1/2 cup chopped almonds; 1/2 cup raisins; Some candied cherries; Icing:; 1/2 teaspoon lemon peel; 1 cup confectioners' sugar; 1 tablespoon milk

Servings: persons

Cake:
1/2 cup milk
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter
1/4 cup warm water
1 package active dry yeast
2 eggs, beaten
2 1/2 cups all-purpose white flour
1/4 teaspoon lemon peel
Optionally:
1/2 cup chopped almonds
1/2 cup raisins
Some candied cherries
Icing:
1/2 teaspoon lemon peel
1 cup confectioners' sugar
1 tablespoon milk

1
Heat milk almost to boiling, stir in sugar, salt and butter, and cool to lukewarm. Pour lukewarm water into a large bowl. Sprinkle yeast over water; stir until dissolved. Add milk mixture, eggs and flour; beat vigorously for 5 minutes. Cover and let rise in warm place, free from draft, for 1 1/2 hours or until doubled in bulk. Punch dough down; mix in half of the lemon peel and the almonds and raisins if desired.
2
Pour dough into greased and floured 1 1/2-quart casserole. Let rise for 1 hour. Bake at 180u00b0C (350u00b0F) for 50 minutes; let cool in pan for 20 minutes.
3
To make the icing, beat together the confectioners' sugar and the tablespoon of milk. Drizzle glaze on top of the cake, and sprinke with lemon peel.
4
Garnish with candied cherries.

861

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 1/2 cup milk, 1/2 cup granulated sugar, 1/2 teaspoon salt, and more.

Yes, Polish Easter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polish Easter Cake

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