Ingredients
For the Cake:
- 2¼ cups cake flour
- 1½ cups granulated sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
- 1/3 cup poppy seeds
- 7 large egg yolks
- ¾ cup water
- ¼ cup Limoncello (lemon liqueur)
- ½ cup vegetable oil
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 7 large egg whites
- ½ tsp cream of tartar
For the Glaze (Optional but delicious):
- 1 cup powdered sugar
- 2–3 tbsp Limoncello
- 1 tbsp lemon juice
- Zest of 1 lemon (for garnish)
Instructions
- Preheat Oven to 325°F (165°C). Don’t grease the chiffon tube pan—this helps the cake rise properly.
- Mix Dry Ingredients: In a large bowl, sift together cake flour, ¾ cup sugar, baking powder, salt, and poppy seeds.
- Combine Wet Ingredients: In a separate bowl, whisk together egg yolks, water, Limoncello, oil, lemon zest, and vanilla until smooth.
- Combine Wet and Dry: Gradually add wet mixture into the flour mixture and mix until well combined and smooth.
- Beat Egg Whites: In another clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining ¾ cup sugar and beat until stiff but glossy peaks form.
- Fold Gently: Carefully fold the egg whites into the batter in thirds, using a spatula to preserve the airiness.
- Bake: Pour the batter into an ungreased 10-inch tube pan. Bake for 55–65 minutes or until a toothpick inserted comes out clean.
- Cool Upside Down: Invert the pan immediately and let the cake cool completely upside down (on a bottle or pan legs) to keep its height and fluffiness.
- Remove from Pan: Once cool, use a thin knife to loosen the sides and remove the cake.
- Make Glaze: Mix powdered sugar, Limoncello, and lemon juice until smooth and drizzle consistency. Drizzle over the cooled cake and top with lemon zest.
Would you like a fun little serving tip or a storage suggestion added at the bottom?