HOW TO PREPARE BABKA CAKE

INGREDIENTS:

2/3 cup confectioners' sugar
Cup warm water 
1 cup scalded milk
active dry yeast
6 ounces butter
3/4 cup sugar
1/2 teaspoon salt (if using unsalted butter, increase salt to 1 teaspoon)
6 ounces butter
1/2 to 1 cup light or dark raisins
3 large beaten eggs
2 tablespoons lemon zest
1 teaspoon vanilla
4 1/4 cups all-purpose flour
Confectioners' sugar (optional)
2 tablespoons lemon juice
1 tablespoon boiling water

 PREPARATION:

Place butter, sugar and salt in a large bowl or stand mixer, and pour the scalded milk over it.

Mix until butter has melted and milk has cooled to 110 degrees or below.

Mix in the vanilla and eggs. Add yeast and mix until it is well mixed.

Dissolve yeast in warm water.

Add the flour, lemon zest (if preferred), and raisins and mix well. The dough will be of a thick cake batter consistency.

Lightly butter the baking pan with cooking spray.

Pour batter into prepared pan and cover lightly with greased plastic wrap. Let rise in a warm place until double in bulk or until dough reaches the top of the pan but no higher.

 Bake until toothpick inserted near center comes out clean

Cool on a wire rack and dust with confectioners' sugar before serving or, when cake is cool, drizzle with a mixture of confectioners' sugar, lemon juice and boiling water and enjoy.