Limoncello Poppy Seed Chiffon Cake: A Zesty Celebration of Citrus

Quick Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Cooling Time: 1 hour 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 16
• Difficulty: Intermediate

Ingredients

For the Chiffon Cake:

• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large egg whites, at room temperature
• 3/4 teaspoon cream of tartar
• 1 3/4 cups white sugar, divided
• 6 large egg yolks, at room temperature
• 3/4 cup limoncello liqueur
• 1/2 cup olive oil
• 1/4 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

For the Limoncello Glaze:

• 1 1/2 cups confectioner’s sugar
• 3 tablespoons limoncello liqueur
• 2 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly grated lemon zest
• 1/8 teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
2. In a large, clean bowl, combine the egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff, glossy peaks form. This should take about 3-5 minutes. Set aside.
3. In another large bowl, beat the egg yolks with the remaining 1 1/4 cups of sugar until the mixture is pale and thick, about 3-5 minutes. Add the limoncello, olive oil, heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Gently fold half of the flour mixture into the egg yolk mixture. Once incorporated, fold in the remaining flour and the poppy seeds, being careful not to overmix.
5. Carefully fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain.
6. Pour the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with a spatula.
7. Bake for 55-65 minutes, or until the top is golden and springs back when lightly touched. Immediately invert the pan onto a wire rack and let it cool completely, about 1 1/2 hours.
8. Once cooled, run a knife around the edges of the pan to loosen the cake. Remove it from the pan and place it on a serving platter.
9. For the glaze, whisk together all ingredients until smooth. Pour over the cooled cake, allowing it to drip down the sides.

Chef’s Tips and Tricks

• Room temperature eggs are crucial for achieving the perfect chiffon texture. Take them out of the fridge at least 30 minutes before you start baking.
• When folding in the egg whites, use a gentle hand to maintain as much air in the batter as possible. This is key to the cake’s light, fluffy texture.
• For an extra lemony kick, you can add a tablespoon of limoncello to the cake batter just before folding in the egg whites.
• If you don’t have limoncello on hand, you can substitute it with lemon juice mixed with simple syrup for a non-alcoholic version.
• Serve this cake with a dollop of whipped cream and fresh berries for a beautiful summer dessert.

Nutritional Information

Per serving (1/16 of cake):

• Calories: 320
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 48g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 4g

This Limoncello Poppy Seed Chiffon Cake is a delightful fusion of Italian and American baking traditions. The addition of limoncello gives this classic chiffon cake a sophisticated twist, while the poppy seeds add a subtle crunch and visual appeal. Perfect for special occasions or as a showstopping finale to a summer meal, this cake is sure to become a favorite among citrus lovers and dessert enthusiasts alike. Enjoy the bright, zesty flavors and the ethereal texture that make this cake truly unforgettable!