• This is based on an old English recipe.
  • They have a shortcrust pastry base with slightly lemony filling.
  • They are best made with a rich buttery pastry.


  • Shortcrust pastry – Kruche ciasto – from 250g plain flour
  • *
  • 50g butter
  • 100g caster sugar
  • Grated rind of 2 lemons
  • 1 tablespoon of lemon juice
  • 1 tablespoon of soured cream
  • 2eggs & 1 yolk
  • 100g ground almonds


  • Pre-heat the oven to – GM5
  • Butter shallow tart tins.
  • Roll out the pastry very thinly.
  • Cut out circles to fit and line each tart mould.
  • *
  • Cream the butter and sugar with the lemon rind.
  • Add in the eggs and yolk.
  • Mix in the lemon juice and  soured cream.
  • Mix in the almonds.
  • *
  • ¾ fill each tart – leaving room for expansion.
  • Bake for 15-16 minutes.
  • Leave to cool a little before removing them from the tins.
  • Served on Royal Standard – Lyndale – 1949 – 1960.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

3 thoughts on “Babeczki”

  1. Yumm! These look wonderful! I love anything with lemon and/or almond.
    (PS, my Dad’s family called my great grandmother Babcia, and me babeczki in the 1950s. I thought they were saying I was a little old ‘grandmother’ because I liked to cook with her and ‘play house,’ but they must have been saying, ‘cupcake.’ LOL!)

    Liked by 1 person

    1. Babka is a Grandma or old lady but also a Cake – the round sort with a hole in the middle. So babeczka is a little round cake.
      Baceczki is the plural.
      These cakes are lovely – my daughter ate lots!


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