Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup poppy seeds
- 6 egg whites
- 1/2 cup lemon juice
- 1/4 cup limoncello
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions:
Prepare the Cake:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Stir in poppy seeds.
- In a separate bowl, beat egg whites until stiff peaks form.
- In another bowl, whisk together lemon juice, limoncello, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the beaten egg whites until incorporated.
- Pour the batter into an ungreased chiffon cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Serve and Enjoy:
Slice the cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream.