Limoncello Poppy Seed Chiffon Cake
Cost $12, save $8
Source: Recommended by CookPal
- 95 Min
- 16 Servings
- $12
Limoncello Poppy Seed Chiffon Cake
Cost $12, save $8
Source: Recommended by CookPal
- 95 Min
- 16 Servings
- $12
INGREDIENTS
Cake
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 🧂 1 teaspoon salt
- 🥚 6 large egg whites
- 3/4 teaspoon cream of tartar
- 1 3/4 cups white sugar
- 🥚 6 large egg yolks
- 3/4 cup limoncello liquor
- 1/2 cup olive oil
- 🥛 1/4 cup heavy cream
- 🍋 2 tablespoons lemon juice
- 🍋 1 1/2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Glaze
- 1 1/2 cups confectioner's sugar
- 3 tablespoons limoncello liquor
- 🥛 2 tablespoons heavy cream
- 🍋 1 teaspoon fresh lemon juice
- 🍋 1/2 teaspoon lemon zest
- 🧂 1/8 teaspoon salt
STEPS
Preheat the oven to 325°F (165°C). Sift cake flour, baking powder, and 1 teaspoon salt together in a bowl.
Combine egg whites and cream of tartar in a large bowl. Beat on medium speed until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
In another bowl, beat egg yolks and remaining 1 1/4 cups sugar until light and fluffy. Mix in limoncello, olive oil, cream, lemon juice, zest, and vanilla.
Gradually add and mix in the flour mixture and fold in the poppy seeds. Gently fold in whipped egg whites in batches until just combined.
Pour the batter into a 10-inch ungreased tube pan. Bake for 55 to 65 minutes, until golden and mostly set.
Invert the pan onto a wire rack and cool for 90 minutes. Loosen the edges and remove the cake from the pan.
For the glaze, whisk together all glaze ingredients until smooth. Pour over the cooled cake.
NUTRIENTS
Per 1 serving🔥
363
Calories
- 6Protein
- 55Carbs
- 11Fats
💡 Ensure the egg whites are beaten to stiff peaks for the best fluffiness.Invert the pan immediately after baking to retain the cake structure.For a stronger lemon flavor, add more lemon juice or zest to the glaze.