Ingredients
For the Cake:
- 2 ¼ cups (280g) cake flour
- 1 ½ cups (300g) granulated sugar, divided
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp poppy seeds
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup (180ml) Limoncello liqueur
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp cream of tartar
For the Limoncello Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp Limoncello liqueur
- 1 tbsp fresh lemon juice
- 1 tbsp heavy cream (adjust for consistency)
Instructions
- Preheat & Prepare:
- Preheat oven to 325°F (163°C).
- Do not grease a chiffon cake pan (tube pan).
- Mix Dry Ingredients:
- In a large bowl, whisk together cake flour, 1 cup sugar, baking powder, salt, and poppy seeds.
- Prepare Wet Ingredients:
- In a separate bowl, whisk egg yolks, vegetable oil, Limoncello, lemon juice, zest, and vanilla extract.
- Combine:
- Gradually mix wet ingredients into the dry, stirring until smooth.
- Whip Egg Whites:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar and beat until stiff peaks form.
- Fold & Bake:
- Gently fold whipped egg whites into the batter, keeping it light and airy.
- Pour into the ungreased tube pan and bake for 50-55 minutes until golden and springy.
- Cool & Glaze:
- Invert the pan and cool completely before removing.
- Whisk glaze ingredients together and drizzle over the cooled cake.
- Serve & Enjoy!
- Garnish with extra lemon zest and serve with fresh berries or whipped cream.
Would you like any variations, like a non-alcoholic version or a cream cheese frosting? 😊