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
