Polish Lemon Coffee Cake (Ciasto Cytrynowe) is a rich, sweet, and delicate confection.  Ideally, serve it with tea for an elegant dessert in an afternoon or after dinner.  It offers a refreshing, tropical flavor to end any meal.

Polish Lemon Coffee Cake

Polish Lemon Coffee Cake
Prep time
Cook time
Total time
This cake should produce 8 to 12 portions, depending on how it is sliced.
Recipe type: Baked Goods
Cuisine: Polish
Serves: 1 9-inch cake
  • 9 ounces unsalted butter, at room temperature
  • 3/4 Cup granulated sugar
  • 3 eggs, at room temperature
  • 1 1/2 Cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 Cup of water
  • 1/4 Cup of honey
  • juice of 2 lemons
  • Confectioners' sugar for dusting
  1. Preheat oven to 350°F.
  2. Beat butter with sugar until fluffy, add eggs one by one.
  3. Mix flour with baking powder and salt and add to sugar/egg mixture.
  4. Next, add lemon zest and lemon juice.
  5. Transfer mixture into greased 9 in round pan.
  6. Bake for 40 to 50 minutes. Watch it, so it doesn't burn.
  7. In the mean time, combine water, honey and lemon juice and heat on low until warm and combined.
  8. When cake is ready, take out of the pan onto a plate. With a wood or bamboo skewer, poke holes in the cake, through to the bottom. Spoon water/honey/lemon juice mixture onto the cake to soak it.
  9. Sprinkle with Confectioners' powdered sugar, if desired.
Meyer lemons add a unique twist to the flavor of this dessert.


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