There are certain smells that instantly take me back to Easter morning in Lithuania. Lemon zest, softened butter, warm sugar, and something quietly festive baking in a Bundt cake pan. This Lithuanian Easter Cake, known as Velykų Boba, is the kind of cake that feels inseparable from spring. And this particular Lithuanian Easter Bundt Cake is the one I grew up with — dense, moist, and studded with raisins. It is not flashy. It is not overdecorated. But it belongs on every Lithuanian holiday table and on special occasions.
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Traditional Velyku Boba
Velykų Boba — sometimes called Velykinė Boba — literally translates to “Easter granny” or “Easter hag.” The name may sound mischievous, but it refers to the shape and height of the cake. Tall, ridged, baked in a Bundt cake tin, it stands proudly in the center of the Easter table like a matriarch watching over the celebration.
Every Lithuanian family has its own version. Some use orange peel, some rely heavily on lemon juice and lemon zest, others fold in dried fruit or even cottage cheese. Our version includes farmer’s cheese (also known as curd cheese or varškė, in Lithuanian), which makes it denser and beautifully moist. It stays fresh for 3–4 days without drying out, which is helpful during long Easter celebrations.
Easter in Lithuania is deeply traditional. Eggs are dyed using onion peel for earthy, natural tones. The table is set with cured meats, herring, salads and baskets filled with eggs and breads after early church visits. The cake always waits patiently until the end of Easter dinner — the final sweet note. But let's be fair, this Lithuanian Easter dessert rarely makes it whole past lunchtime.
Ingredient Notes
This is a classic Lithuanian Easter Bundt Cake recipe made with simple, high quality ingredients.
- Unsalted Butter. Use softened butter at room temperature. It should be soft but not melted.
- Granulated Sugar. Or caster sugar.
- Eggs. The egg yolks enrich the batter, while whipped egg whites create lift.
- Farmer’s Cheese. This is key. It produces a moist, slightly dense texture that keeps the cake tender. If unavailable, well-drained cottage cheese blended smooth can work, but you may need to add a smidge more flour.
- Sour Cream. Adds moisture and subtle tang.
- All-Purpose Flour & Baking Powder. Provide structure. This is not a light cake recipe — it has substance.
- Lemon Zest. Essential for brightness. Citrus flavor is traditional in Lithuanian Easter desserts.
- Vanilla Extract. Optional but rounds out flavor.
- Raisins. Soaked briefly in warm water so they remain plump inside the cake. If you wish, you can add chocolate chips instead.
- Powdered Sugar & Lemon Juice (Glaze). A simple glaze with a pourable consistency that drips beautifully over the top of the Bundt cake.
Find ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
This Easter table centerpiece is very easy to make, so even novice bakers should try it!
1. Prepare the pan. Preheat oven to 340°F (170°C). Generously grease a prepared Bundt pan with softened butter.
2. Soak raisins. Cover raisins with warm water and set aside.
3. Blend farmer’s cheese. In a large mixing bowl, blend farmer’s cheese until mostly smooth. Use a stick blender or a potato masher.
4. Cream butter and sugar. Using an electric mixer at medium speed, beat butter until fluffy. Add sugar and continue beating until pale.
5. Add egg yolks. Add egg yolks one at a time, mixing on low speed until incorporated.
6. Add dairy and flavoring. Mix in farmer’s cheese, sour cream, lemon zest, vanilla extract, and a pinch of salt.
7. Add dry ingredients. In a separate bowl, combine flour and baking powder. Fold into the batter gently.
8. Add raisins. Drain raisins and stir into the batter.
9. Whip egg whites. In a separate large bowl, beat egg whites to stiff peaks.
10. Fold gently. Fold egg whites into the thick Bundt cake batter in three additions.
11. Bake. Spoon into prepared pan and bake 50–60 minutes, until a skewer inserted into the center of the cake comes out clean.
12. Cool. Allow cake to cool in pan 20 minutes. Invert onto a cooling rack and let cake cool completely.
13. Glaze. Mix powdered sugar and lemon juice to the desired thickness. Spoon over the top of the cake and allow the icing to drip down the sides of the cake.
Recipe Tips
- The batter will be thick. That is correct.
- Don’t skip whipping the egg whites — they prevent the cake from becoming too heavy.
- Use room temperature ingredients for best results.
- Let the cake cool fully before glazing or the glaze will melt.
- This cake tastes even better the next day, once flavors settle.
- Instead of sugar glaze, try pouring melted white chocolate all over.
Storage
Store covered loosely with plastic wrap or a plastic bag at room temperature for up to 3–4 days. Because of the sour cream and farmer’s cheese, it stays moist longer than a simple bundt cake.
Unglazed cake freezes surprisingly well. Wrap tightly in plastic wrap and freeze whole or sliced for up to 2 months. Thaw at room temperature before glazing and serving.
More Lithuanian Easter Recipes
If you’re planning a full Lithuanian Easter celebration, I’ll link more traditional recipes below — from onion skin dyed Easter eggs to festive cake recipes and classic holiday table dishes.
Lithuanian Easter Cake (Velykų Boba): Traditional Bundt Cake
Equipment
- 9–10 inch (23–25 cm) Bundt pan
- Electric Handheld Mixer
- Rubber Spatula
Ingredients
For the Cake
- 200 g (7 oz) unsalted butter, softened, plus extra for greasing
- 150 g (¾ cup) granulated sugar
- 4 large eggs separated
- 100 g (3.5 oz) farmer’s cheese (curd cheese), full-fat
- 120 g (½ cup) sour cream
- 1 lemon zest only
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
- 120 g (1 cup) raisins or sultanas
- 280 g (2¼ cups) all-purpose flour
- 1½ teaspoon baking powder
For the Glaze
- 150 g (1¼ cups) powdered sugar
- 2 tablespoon (30 ml) lemon juice
Instructions
- Preheat oven to 340°F (170°C). Generously grease a Bundt pan with softened butter. Lightly dust with flour or fine breadcrumbs if needed.
- Place raisins in a small bowl and cover with boiling water. Let soak while preparing the batter.
- Blend the farmer’s cheese using an immersion blender until mostly smooth, or push through a fine sieve. Set aside.
- In a large bowl, beat softened butter until light and fluffy. Add sugar and beat for 2–3 minutes until pale and creamy.
- Add egg yolks one at a time, beating well after each addition.
- Beat in farmer’s cheese, sour cream, lemon zest, vanilla (if using), and salt until combined.
- Drain raisins well and fold into the batter.
- In a separate bowl, whisk together flour and baking powder.
- Sift into the wet mixture and fold gently until no dry flour remains. The batter will be thick.
- In a clean bowl, beat egg whites to stiff peaks (make sure to use clean beaters - otherwise the whites won't whip up).
- A third at a time, add and gently fold the egg whites into the batter in three additions, keeping as much air as possible.
- Spoon batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, until a skewer inserted in the center comes out clean.
- Let cake cool in the pan for 20 minutes, then invert onto a wire rack. Cool completely.
Glaze:
- Mix powdered sugar with lemon juice until smooth. Adjust thickness if needed.
- Spoon glaze over cooled cake. You may scatter some lemon zest, candied lemon or sprinkles on top. Let set before slicing.
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