Lemon baba

Oh, have I got a treat for you today! Let me introduce you to a delightful little dessert that’s really close to my heart: Lemon Baba. Picture this: a light, fluffy cake, soaked in a tangy lemon syrup, topped with luscious whipped cream. Honestly, is there anything more indulgent and refreshing?

I first stumbled upon this gem during a family trip to France, where I was enchanted by the charming little cafes serving up exquisite pastries. One bite of Lemon Baba and I was smitten! It combines the brightness of lemon with the comforting softness of cake—it’s seriously like happiness on a plate. I just had to bring this joyful recipe back home to share with friends and family. Plus, it’s so easy to make; you’ll look like a baking pro in no time!

So, if you’re ready to impress everyone with a dessert that’s as fabulous as it is flavorful, let’s dive into the world of Lemon Baba!

What’s in Lemon Baba?

All-purpose flour: This is the backbone of our cake. Make sure it’s fresh for the fluffiest result.

Sugar: Sweetness is key! Granulated sugar works perfectly here, but feel free to use coconut sugar for a slightly different flavor.

Eggs: The stars of the show! Eggs provide moisture and help the cake rise beautifully.

Yeast: This is what gives our Lemon Baba its delightful airiness. Trust me, don’t skimp on this ingredient!

Butter: Because everything is better with butter! It offers richness and flavor to the cake.

Milk: This adds moisture and richness. Use whole milk for the best results, but I’ve used almond milk on occasion, and it works surprisingly well too.

Lemon juice and zest: The magic ingredients that bring that bright zing! Fresh lemons elevate this cake to a whole new level.

Water: Used in our lemon syrup to keep things nice and hydrated, plus it helps blend everything together.

Heavy cream: For topping, because a Lemon Baba is never complete without a dollop of whipped cream. It adds a luxurious finish!

Is Lemon Baba Good for You?

Now, let’s chat about the health aspect of our beloved Lemon Baba. While this dessert is certainly on the indulgent side, it does have its perks!

Eggs: Packed with proteins, they’re great for muscle health and full of essential nutrients.

Lemon Juice: Lemon juice is a superstar! Rich in vitamin C, it bolsters your immune system and helps improve digestion. Plus, the tangy flavor is so refreshing!

However, indulging in sweets isn’t without its downsides. Just remember that while Lemon Baba is a treat, it contains sugar and butter, so moderation is the key.

Ingredients List

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 4 large eggs
– 1 packet active dry yeast (2 ¼ teaspoons)
– ½ cup unsalted butter, melted
– 1 cup whole milk, room temperature
– 1/2 cup fresh lemon juice
– Zest of 2 lemons
– 1 cup water
– 1 cup heavy cream, for topping

This recipe makes about 8 servings, perfect for sharing with friends or keeping it all to yourself (I won’t judge!).

How to Make Lemon Baba?

1. Start by preheating your oven to 350°F (175°C). Grease a bundt pan or individual ramekins – whatever floats your boat!

2. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy. It’s like magic!

3. In a large mixing bowl, combine the flour and sugar, then mix in the eggs and melted butter.

4. Slowly add the yeast mixture to the flour mix and stir until everything is well combined. Zesty time! Fold in the lemon juice and zest until all those bright flavors are incorporated.

5. Pour the batter into your prepared pan and let it rise in a warm place for about 30 minutes until it has nearly doubled in size. I usually pop it in the oven (turned off, of course) for a cozy environment.

6. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

7. While your cake cools, let’s whip up the lemon syrup! In a small saucepan, combine water, sugar, and lemon juice. Let it simmer until it thickens slightly.

8. Once your cake is cooled, poke holes all over it with a skewer and gently drizzle that glorious lemon syrup over the top. Try to soak it as much as possible; trust me, it’s worth the effort!

9. Finally, dollop some heavy cream on top (or serve it on the side) and garnish with a sprinkle of lemon zest. Voilà—Lemon Baba is ready to be devoured!

Sweet Extras for Lemon Baba Lovers

– **Variations:** Feel free to experiment! You can swap out the lemon for other citrus fruits like orange or lime for a fun twist.
– **Serving Suggestions:** Serve with fresh berries or a nice scoop of lemon sorbet on the side for a refreshing contrast.
– **Leftover Cake:** If you are lucky enough to have leftovers (seriously, good luck with that), store it in an airtight container at room temperature for up to 3 days or in the fridge for a tad longer.

You know, there’s something so comforting about baking at home, and I really hope you give this Lemon Baba a try. It’s one of those desserts that brings sunshine into your day! I’d love to hear how it turns out or if you put your own unique spin on it. Happy baking!

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