Lemon Babka Bread

This lemon babka bread is a bright, seasonal twist on classic babka, made with a soft enriched dough and a sweet, creamy lemon filling. It is a beautiful brunch bread that is perfect for any type of gathering.

 

Babka is a braided sweet bread, known for its rich dough and beautiful swirls of filling. If you have made my cinnamon swirl loaf, then you have already baked a similar kind of bread at home.

This lemon babka bread is my anytime version, perfect for bring some summertime warmth into home with its buttery, tender crumb and bright lemon flavor. When fall arrives, you even switch it up and making my braided apple bread instead.

Why I Love This Lemon Babka Recipe

• Babka’s Eastern European Jewish roots are part of what makes it so special, and this version with its bright citrus twist is perfect for warm weather season.
• With its creamy ricotta filling and lemony sugar swirl, this version feels fresh, bright, and a little different from the usual twisted babka bread.

Ingredient Notes

• Milk: Whole milk gives the dough a richer texture, but 2% works well too.
• Honey: A little honey helps wake up the yeast and adds softness to the dough.
• Active dry yeast: Make sure your yeast is fresh so the dough rises well and bakes up light and soft.
• Granulated sugar: Sugar sweetens both the dough and the filling. For the filling, rubbing the lemon zest into the sugar helps bring out even more lemon flavor.
• Vanilla: A little vanilla adds warmth and balances the bright citrus.
• Egg yolk: Egg yolk helps make the dough rich, tender, and nicely golden.
• Butter: Melted butter enriches the dough, and a little softened butter can help if the dough feels too dry while kneading.
• Flour: All-purpose flour is all you need for this loaf.
• Lemon zest: Fresh lemon zest gives this babka its bright, sunny flavor.
• Ricotta or cream cheese: Either one works well here. Ricotta makes the filling a little lighter, while cream cheese gives it a slightly richer flavor.
• Lemon glaze: Powdered sugar and lemon juice make a bright simple glaze, or add a little cream for a softer, richer finish.

How to Make Lemon Babka Bread

Start by making the lemon sugar for the filling so the zest has a little time to flavor the sugar. I like to do this first because it brings out more of that bright lemon aroma.

For the dough, stir the milk and honey together, sprinkle the yeast on top, and let it sit for a few minutes until ready. Add the sugar, vanilla, egg yolk, melted butter, flour, and lemon zest, then begin kneading, add the salt and knead the dough until it is smooth and soft.

Move the dough to a lightly floured surface, shape it into a ball, then place it in a lightly oiled bowl. Cover and rise in a warm draft-free spot until doubled. This first rise is what gives enriched doughs a lovely soft texture.

Once risen, roll the dough into a rectangle and spread the top with ricotta and sprinkle with the lemon sugar mixture.

Then roll it up tightly lengthwise. Cut it down the middle lengthwise.

Then twist the two pieces together into a braid. It may look a little messy, but that is exactly what gives babka its beautiful swirled look.

Place the braid in the prepared loaf pan, cover, and let it rise again until puffy.

Bake the lemon babka until golden, let cool, then drizzle with the lemon glaze.

This homemade Lemon Babka Bread is the perfect combination of soft, fluffy bread and bright, refreshing lemon flavor. With its beautiful swirls and delicious citrusy sweetness, it’s a lovely treat for breakfast, brunch, or an afternoon coffee break. Enjoy a slice with your favorite cup of tea or coffee, and don’t be surprised if you find yourself reaching for a second piece. Enjoy!