Luscious Limoncello Poppy Seed Chiffon Cake Recipe
This light and refreshing chiffon cake combines the bright, zesty flavor of limoncello with the crunch of poppy seeds. It’s a delightful treat for any occasion, especially for those who love citrus and light, airy cakes. Here’s a recipe to create this delightful dessert:
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 large eggs, separated (room temperature)
- ¾ cup vegetable oil
- 1 cup limoncello (or lemon juice and zest for a non-alcoholic version)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons limoncello (or lemon juice)
- Zest of 1 lemon
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare a 10-inch tube pan (angel food cake pan) by lightly greasing it with oil or non-stick spray, but do not flour it. The cake needs to cling to the pan as it rises.
2. Make the Cake Batter:
- Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In another bowl, whisk together the egg yolks, vegetable oil, limoncello, lemon juice, lemon zest, vanilla extract, and poppy seeds.
- Combine: Gradually add the wet ingredients to the dry ingredients and whisk until smooth.
3. Beat the Egg Whites:
- In a clean mixing bowl, beat the egg whites with the cream of tartar until stiff peaks form. This may take a few minutes, so be patient.
4. Fold Together:
- Gently fold the egg whites into the cake batter in batches. Use a spatula to carefully fold the mixture, preserving as much air as possible so the cake remains light and fluffy.
5. Bake:
- Pour the batter into the prepared tube pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the Cake:
- Once baked, invert the pan immediately and allow the cake to cool completely in the pan. This prevents the cake from collapsing as it cools.
7. Prepare the Lemon Glaze:
- In a small bowl, mix together the powdered sugar, limoncello (or lemon juice), and lemon zest. Adjust the consistency by adding more liquid or powdered sugar if necessary to get a pourable glaze.
8. Glaze the Cake:
- Once the cake has cooled, carefully remove it from the pan.
- Drizzle the lemon glaze over the cake, letting it gently drip down the sides.
9. Serve:
- Slice and enjoy the light, fluffy, and zesty cake. It’s perfect with a cup of tea or as a refreshing dessert after a meal.
Tips:
- For extra lemon flavor, you can sprinkle some lemon zest on top of the glaze.
- If you don’t want to use limoncello, you can substitute it with lemon juice for a non-alcoholic version.
- This cake pairs beautifully with a dollop of whipped cream or fresh berries.
