Lithuanian Easter Cake (Velykų Boba): Traditional Bundt Cake
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.
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.