Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a similar fluted cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix.
- Fold in the lemon zest, nuts, or raisins. (Optional)
Create the marble effect:
- Separate about 1/3 of the batter into a separate bowl. Add the cocoa powder to this bowl and the additional 2 tablespoons of milk. Stir until well combined.
- Pour half of the plain batter into the prepared Bundt pan. Carefully spoon dollops of the chocolate batter on top. Finally, add the remaining plain batter over the chocolate batter.
Bake the cake:
- Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar before serving.
Enjoy your homemade Babovka cake with a cup of coffee or tea for a delightful treat!