Limoncello Poppy Seed Chiffon Cake Recipe

This delightful chiffon cake, infused with limoncello, is topped with a sweet, tangy glaze. Its a perfect dessert for any occasion, offering a moist texture and a fresh citrus flavor.

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

Directions

1. Preheat the oven to 325F (165C). Sift the cake flour, baking powder, and 1 teaspoon salt into a bowl. Set aside.
2. In a large bowl, combine egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.
3. While the mixer is running, gradually add 1/2 cup of granulated sugar, 1 tablespoon at a time. Continue beating until the mixture forms stiff, glossy peaks, which should take 3 to 5 minutes. Set aside.
4. In another bowl, whisk together egg yolks and the remaining 1 1/4 cups sugar. Beat until the mixture increases in volume and lightens in color, about 3 to 5 minutes.
5. Add 3/4 cup limoncello, olive oil, heavy cream, lemon juice, lemon zest, and vanilla extract to the yolk mixture. Mix until well combined.
6. Gradually add half of the sifted dry ingredients to the yolk mixture and mix until just combined.
7. Next, add the remaining dry ingredients along with 1 tablespoon of poppy seeds. Mix on low speed until incorporated.
8. Carefully fold in one-third of the whipped egg whites into the batter. Continue folding gently until no streaks remain. Then, fold in the remaining egg whites in two parts, ensuring no streaks of white remain in the batter.
9. Pour the batter into an ungreased 10-inch tube pan with a removable bottom, spreading it evenly.
10. Bake in the preheated oven for 55 to 65 minutes, or until the top is golden and the cake feels mostly set to the touch.
11. Once baked, remove the pan from the oven and invert it onto a wire rack to cool completely, which should take about 90 minutes.
12. After the cake has cooled, run a knife around the edges to loosen it. Carefully remove the cake from the pan, then run the knife around the center to release the cake from the tube insert. Transfer the cake to a serving platter.

For the Glaze:

13. In a small bowl, whisk together the powdered sugar, 3 tablespoons limoncello, 2 tablespoons heavy cream, lemon juice, lemon zest, and salt until smooth.
14. Pour the glaze evenly over the cooled cake, allowing it to drip down the sides.

Nutrition Facts (Per Serving)

Serving Size: 1 slice (1/16 of the cake)

• Calories: 363
• Total Fat: 11g (14% Daily Value)
• Saturated Fat: 3g (15% Daily Value)
• Cholesterol: 88mg (29% Daily Value)
• Sodium: 260mg (11% Daily Value)
• Total Carbohydrate: 55g (20% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 39g
• Protein: 6g (11% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 63mg (5% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 105mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.