This light and airy chiffon cake combines the tangy zest of limoncello with the subtle crunch of poppy seeds, creating a deliciously refreshing dessert. Perfect for any occasion, this cake has a delicate crumb and a bright citrus flavor that will leave everyone craving more.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs, separated
- 1/4 cup limoncello liqueur
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup water
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or chiffon cake pan.
- Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
- Make the batter: In another bowl, beat the egg yolks with the sugar until pale and smooth. Add the vegetable oil, limoncello, vanilla extract, lemon juice, and lemon zest, and continue to mix until well combined. Gradually fold in the flour mixture.
- Whip egg whites: In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Carefully fold the egg whites into the batter in three additions, being gentle to maintain the lightness of the mixture.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and invert the pan onto a bottle or stand to cool completely. This helps the cake retain its airy structure.
- Serve: Once cooled, run a knife around the edges of the pan to release the cake. Serve the chiffon cake as is, or top with powdered sugar or a drizzle of limoncello glaze for extra flavor.
Enjoy this delightful cake with a cup of tea or as a refreshing end to a meal!