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 1/4 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- 1 3/4 cups white sugar, divided
- 6 large egg yolks, at room temperature
- 3/4 cup limoncello liquor
- 1/2 cup olive oil
- 1/4 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
For the Limoncello Glaze:
- 1 1/2 cups confectioner's sugar
- 3 tablespoons limoncello liquor
- 2 tablespoons heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 1/8 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 1/2 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
