Luscious Limoncello Poppy Seed Chiffon Cake 🍋🍰
Ingredients:
For the Cake:
2½ cups cake flour
1½ cups sugar
1 tbsp baking powder
1 tsp salt
½ cup vegetable oil
7 large eggs (separated)
¾ cup water
¼ cup limoncello (non-alcoholic lemon syrup as a substitute)
2 tbsp lemon zest
2 tbsp poppy seeds
½ tsp cream of tartar
For the Glaze:
1 cup powdered sugar
2-3 tbsp limoncello (or lemon juice)
1 tbsp lemon zest (for garnish)
Instructions:
Preheat oven to 325°F (165°C). Do not grease the pan.
In a large bowl, sift together cake flour, sugar, baking powder, and salt.
In another bowl, whisk together egg yolks, water, oil, limoncello, lemon zest, and poppy seeds until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
Gently fold the egg whites into the cake batter, being careful not to deflate the mixture.
Pour the batter into an ungreased tube pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Invert the pan and let the cake cool completely before removing.
For the glaze, mix powdered sugar and limoncello (or lemon juice) until smooth. Drizzle over the cooled cake and garnish with lemon zest.
Notes:
For an extra lemony kick, add more lemon zest to the glaze.
Prep Time: 20 mins | Cooking Time: 55 mins | Total Time: 1 hr 15 mins | Kcal: 350 | Servings: 10-12