Description
This Limoncello Poppy Seed Chiffon Cake is light, airy, and bursting with zesty lemon flavor. Enhanced with a splash of limoncello and a sprinkle of poppy seeds, this dessert is perfect for any occasion. Its fluffy chiffon texture, tangy glaze, and subtle sweetness make it a showstopper for celebrations or casual gatherings.
Ingredients
For the Cake
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Egg whites
- Vegetable oil
- Lemon juice
- Limoncello
- Poppy seeds
For the Lemon Glaze
- Powdered sugar
- Lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch tube pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a clean bowl, beat egg whites until stiff peaks form.
- In a separate bowl, mix vegetable oil, lemon juice, and limoncello.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold the beaten egg whites into the batter.
- Stir in the poppy seeds and pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Invert the cake onto a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Ensure the egg whites are beaten to stiff peaks for the perfect chiffon texture.
- Add lemon zest to the batter for extra citrus flavor.
- Double the glaze if you prefer a sweeter topping.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
