No Yeast Babka
A rich, moist no-yeast babka with buttery flavor and tender crumb, perfect for brunch or tea time, appealing to those who love sweet, comforting baked goods.
Ingredients
Instructions
- Mix butter and sugar until well combined.
- Add the egg yolks and mix thoroughly.
- Add the sifted flour, baking powder, vanilla, and lemon juice; mix until smooth.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined.
- Spoon the batter into a greased 9-inch tube pan.
- Bake in a preheated 375°F (190°C) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. If you're out of lemon juice, vinegar can be a suitable substitute. Ensure your butter is softened to room temperature for easier mixing. Be careful not to overmix when folding in the egg whites to maintain the fluffy texture. This babka pairs beautifully with Suzan'S French Bread for a delightful breakfast spread.
Serving Suggestions
Serve slices of this babka as a delightful breakfast treat or afternoon snack. It pairs wonderfully with a cup of coffee or tea. For an indulgent twist, top with a dusting of powdered sugar or a drizzle of chocolate ganache. This dish complements fresh fruit or a light Vegetable Salad Dressing on the side for a balanced meal.
Storage & Reheating
Allow the babka to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh for up to 3 days at room temperature. If you'd like to freeze it, slice the babka and store individual pieces in an airtight container for up to 2 months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of No Yeast Babka contains roughly 356 calories, with 7g protein, 60g carbohydrates, and 2g fat. It is a good source of iron (19% of the Daily Value), vitamin C (15% of the Daily Value), and protein (14% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend or whole wheat flour, but the texture may vary. If you opt for gluten-free flour, ensure it contains xanthan gum for better structure. Experimenting with different flours can give a unique twist to the babka.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding chocolate chips, nuts, or dried fruits like cranberries or raisins into the batter. Spices such as cinnamon or nutmeg can also add warmth. Just be careful not to overload the batter, as this can affect the baking time and texture.
How do I know when the babka is done baking?
The babka is done when a toothpick inserted into the center comes out clean with a few moist crumbs. You can also lightly press the top; it should spring back. If the top is browning too quickly, cover it with aluminum foil to prevent burning while the inside finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).