Limoncello Poppy Seed Chiffon Cake 🍋✨

[Marich]

Hey, everyone! I tried this amazing Limoncello Poppy Seed Chiffon Cake, and wow, it’s now one of my faves! The lemony flavor is so fresh, and the poppy seeds add the perfect crunch. This cake is light, fluffy, and has this incredible balance of sweetness from the glaze. Seriously, it’s like a lemon dream! Trust me, this cake will be a hit at any gathering (or just for you at home, because why not?).

Ingredients:
For the cake:

• 2 ¼ cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large egg whites (room temp)
• ¾ teaspoon cream of tartar
• 1 ¾ cups white sugar, divided
• 6 large egg yolks (room temp)
• ¾ cup limoncello liquor
• ½ cup olive oil
• ¼ cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 ½ tablespoons grated lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

For the glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons limoncello liquor
• 2 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• ½ teaspoon lemon zest
• ⅛ teaspoon salt

Directions:

1. Preheat your oven to 325°F (165°C). Sift the cake flour, baking powder, and salt into a bowl.
2. In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add ½ cup sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form. Set aside.
3. In another bowl, beat the egg yolks and remaining 1 ¼ cups sugar until pale and fluffy (about 3-5 minutes). Add the limoncello, olive oil, cream, lemon juice, lemon zest, and vanilla. Mix until smooth.
4. Gradually mix in half of the flour mixture until just combined. Add the remaining flour mixture and poppy seeds. Mix on low until just combined.
5. Gently fold in one-third of the egg whites, then fold in the rest until the batter is smooth with no white streaks.
6. Pour the batter into an ungreased 10-inch tube pan. Place the pan on a baking sheet and bake for 55-65 minutes until the top is golden and set.
7. Cool the cake by inverting the pan on a wire rack for about 90 minutes. Once cooled, loosen the edges with a knife and remove the cake from the pan.
8. For the glaze, whisk together the powdered sugar, limoncello, cream, lemon juice, lemon zest, and salt until smooth. Drizzle over the cooled cake.

There you have it! A super easy, fresh, and zesty cake that’ll totally wow your taste buds. ​

 

[Nemesis]

This Limoncello Poppy Seed Chiffon Cake sounds like a real treat! I love the idea of the limoncello in both the cake and the glaze

 

[bbcarmela]

That sounds amazing! I’m definitely going to try making it. Thanks for the recommendation!

 

[Kitty]

this is giving a refreshing sweet aroma!