This airy, citrusy cake combines the zing of limoncello, fresh lemon juice, and zest with the delightful crunch of poppy seeds. It's perfect for a special occasion or simply for those who enjoy a fresh, flavorful dessert.
Why You’ll Love This Recipe
Limoncello’s tangy flavor elevates the light, fluffy texture of chiffon cake, creating a truly unique dessert. The addition of poppy seeds adds a nice crunch, while the glaze gives the cake a refreshing, sweet finish.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Chiffon Cake:
- 2 ¼ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large egg whites, at room temperature
- ¾ teaspoon cream of tartar
- 1 ¾ cups white sugar, divided
- 6 large egg yolks, at room temperature
- ¾ cup limoncello liquor
- ½ cup olive oil
- ¼ cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
For the Limoncello Glaze:
- 1 ½ cups confectioner's sugar
- 3 tablespoons limoncello liquor
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- ½ teaspoon freshly grated lemon zest
- ⅛ teaspoon salt
Directions
- Preheat the oven to 325°F (165°C). Sift cake flour, baking powder, and salt.
- Beat egg whites and cream of tartar until stiff peaks form. Set aside.
- Beat egg yolks with sugar until lightened, then add limoncello, olive oil, heavy cream, lemon juice, lemon zest, and vanilla.
- Mix in half of the sifted flour mixture, then fold in poppy seeds and remaining flour mixture.
- Fold in whipped egg whites gently.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 55-65 minutes. Cool upside down for 90 minutes.
- For the glaze, whisk together all ingredients and pour over cooled cake.
Servings and Timing
- Servings: 16
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Cool Time: 90 minutes
- Total Time: 2 hours 50 minutes
Variations
- For a richer flavor, replace olive oil with butter.
- Add a few tablespoons of lemon curd to the glaze for extra zest.
Storage/Reheating
Store the cake at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the fridge for up to a week. To serve, bring it to room temperature or warm it gently in the oven.
FAQs
1. Can I use regular flour instead of cake flour?
Yes, you can, but cake flour gives a lighter texture to the chiffon cake.
2. Can I replace limoncello with another liquor?
Yes, a lemon-flavored vodka or a citrus liqueur can be used instead.
3. How do I prevent the cake from sticking to the pan?
Use a tube pan with a removable bottom and do not grease it.
4. Can I make the cake ahead of time?
Yes, this cake stores well and can be made up to 3 days in advance.
5. How do I know when the cake is done?
When the top turns golden and feels set, the cake is ready.
6. Can I freeze the cake?
Yes, wrap it well and freeze for up to 3 months. Let it thaw before serving.
7. Can I make the cake without poppy seeds?
Yes, the cake will still be delicious without them.
8. What is the best way to serve this cake?
Serve with fresh fruit or whipped cream for added freshness.
9. Can I use bottled lemon juice?
Fresh lemon juice is preferred for its vibrant flavor, but bottled lemon juice will work in a pinch.
10. How can I make the cake fluffier?
Be sure to whip the egg whites to stiff peaks and fold them in gently to maintain the airiness.
Conclusion
This limoncello poppy seed chiffon cake is an exceptional dessert that balances the sweet tang of limoncello with the delicate texture of chiffon cake. Perfect for any celebration, it offers a fresh, vibrant flavor that's sure to impress.
Limoncello Poppy Seed Chiffon Cake
- Total Time: 2 hours 50 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Limoncello Poppy Seed Chiffon Cake combines the zesty brightness of limoncello and fresh lemon with the unique crunch of poppy seeds. A perfect balance of airy texture and vibrant flavor, it’s an ideal treat for special occasions or simply to enjoy with a cup of tea. The tangy limoncello glaze adds the finishing touch to this delightful, light cake.
Ingredients
For the Chiffon Cake:
- 2 ¼ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large egg whites, at room temperature
- ¾ teaspoon cream of tartar
- 1 ¾ cups white sugar, divided
- 6 large egg yolks, at room temperature
- ¾ cup limoncello liquor
- ½ cup olive oil
- ¼ cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
For the Limoncello Glaze:
- 1 ½ cups confectioner's sugar
- 3 tablespoons limoncello liquor
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- ½ teaspoon freshly grated lemon zest
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Sift together cake flour, baking powder, and salt.
- Beat the egg whites and cream of tartar until stiff peaks form, then set aside.
- In another bowl, beat the egg yolks with 1 ½ cups sugar until lightened. Add limoncello, olive oil, heavy cream, lemon juice, lemon zest, and vanilla, mixing well.
- Stir in half of the sifted flour mixture, then fold in the poppy seeds and the remaining flour mixture.
- Gently fold in the whipped egg whites.
- Pour the batter into an ungreased 10-inch tube pan and bake for 55-65 minutes. Cool the cake upside down for 90 minutes.
- For the glaze, whisk together all ingredients and pour over the cooled cake.
Notes
- To achieve a richer flavor, replace olive oil with butter.
- Add a few tablespoons of lemon curd to the glaze for extra lemony zest.
- For best texture, avoid greasing the pan to ensure the cake rises properly.
- Prep Time: 25 minutes
- Cool Time: 90 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
