Limoncello Poppy Seed Chiffon Cake

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Why You’ll Love This Recipe

This cake is perfect for special occasions or as a treat to brighten your day. The limoncello imparts a unique citrus flavor that pairs beautifully with the poppy seeds, creating a moist and tender crumb. The glaze adds a sweet and tangy finish, making each bite a delightful experience.

Ingredients

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 liqueur
  • 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

Limoncello Glaze:

  • 1 1/2 cups confectioner’s sugar
  • 3 tablespoons limoncello liqueur
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1/8 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the Oven: Set your oven to 325°F (165°C).

  2. Prepare Dry Ingredients: Sift together the cake flour, baking powder, and salt in a bowl.

  3. Beat Egg Whites: In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup of the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form, about 3 to 5 minutes. Set aside.

  4. Beat Egg Yolks: In another bowl, beat the egg yolks and remaining 1 1/4 cups sugar until the mixture lightens in color and increases in volume, about 3 to 5 minutes. Add the limoncello, olive oil, heavy cream, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

  5. Combine Mixtures: Add half of the sifted dry ingredients to the egg yolk mixture and mix until just combined. Add the remaining dry ingredients along with the poppy seeds, mixing on low speed until just combined.

  6. Fold in Egg Whites: Gently fold in one-third of the whipped egg whites until no streaks remain. Repeat with the remaining egg whites in two more additions, folding gently after each addition.

  7. Bake: Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Bake for 55 to 65 minutes, or until the top turns golden and feels mostly set.

  8. Cool: Remove the pan from the oven and invert it onto a wire rack to cool completely, about 90 minutes.

  9. Remove from Pan: Once cooled, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving platter.

  10. Prepare Glaze: In a bowl, whisk together the confectioner’s sugar, limoncello, heavy cream, lemon juice, lemon zest, and salt until smooth. Pour the glaze over the cooled cake.

Servings and Timing

  • Servings: 16 slices
  • Preparation Time: 25 minutes
  • Baking Time: 55 to 65 minutes
  • Cooling Time: 90 minutes
  • Total Time: Approximately 2 hours and 50 minutes

Variations

  • Alcohol-Free Version: Replace the limoncello with an equal amount of lemon juice and a teaspoon of lemon extract to maintain the citrus flavor without the alcohol.
  • Gluten-Free Option: Substitute the cake flour with a gluten-free all-purpose flour blend.
  • Dairy-Free Adaptation: Use a non-dairy milk alternative and replace the heavy cream with coconut cream.

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days.
  • Reheating: If you prefer a warm slice, gently reheat individual pieces in the microwave for 10-15 seconds.

FAQs

2. Is it necessary to use cake flour?

Cake flour is recommended for its low protein content, which results in a tender and light cake. However, you can substitute it with all-purpose flour if necessary, though the texture may be slightly different.

3. Can I make this cake ahead of time?

Absolutely. The cake can be baked and cooled, then stored in an airtight container at room temperature for up to 3 days before serving.

4. How can I make the glaze thicker?

To achieve a thicker glaze, reduce the amount of heavy cream or add more powdered sugar until the desired consistency is reached.

5. Can I freeze this cake?

Yes, you can freeze the unglazed

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Limoncello Poppy Seed Chiffon Cake

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  • Author: Isabella
  • Total Time: Approximately 2 hours and 50 minutes
  • Yield: 16 slices
  • Diet: Vegetarian
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Description

This Limoncello Poppy Seed Chiffon Cake combines zesty limoncello with poppy seeds in a light and airy cake, topped with a tangy limoncello glaze. The perfect citrus dessert for any occasion, this cake offers a refreshing twist on traditional lemon cakes with its delicate texture and sweet-tart glaze.

Ingredients

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 liqueur
  • 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

Limoncello Glaze

  • 1 1/2 cups confectioner’s sugar
  • 3 tablespoons limoncello liqueur
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1/8 teaspoon salt

Instructions

  • Preheat the Oven: Set the oven to 325°F (165°C).
  • Prepare Dry Ingredients: Sift together cake flour, baking powder, and salt in a bowl.
  • Beat Egg Whites: Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, beating until stiff peaks form (3-5 minutes). Set aside.
  • Beat Egg Yolks: Beat egg yolks and remaining sugar until lightened in color and increased in volume (3-5 minutes). Add limoncello, olive oil, heavy cream, lemon juice, zest, and vanilla, mixing well.
  • Combine Mixtures: Mix half of the sifted dry ingredients into the yolk mixture. Add remaining dry ingredients and poppy seeds, mixing on low until just combined.
  • Fold in Egg Whites: Gently fold in the whipped egg whites in three additions until no streaks remain.
  • Bake: Pour batter into an ungreased 10-inch tube pan. Bake for 55-65 minutes until golden and set.
  • Cool: Remove from the oven and invert onto a wire rack to cool for 90 minutes.
  • Remove from Pan: Once cool, loosen edges with a knife and invert onto a platter.
  • Prepare Glaze: Whisk together confectioner’s sugar, limoncello, heavy cream, lemon juice, zest, and salt. Pour over the cooled cake.

Notes

  • Gluten-Free Option: Use gluten-free all-purpose flour instead of cake flour.
  • Dairy-Free Adaptation: Use non-dairy milk and coconut cream in place of heavy cream.
  • Freezing: You can freeze the unglazed cake for later enjoyment.
  • Prep Time: 25 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: Italian

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