Limoncello Poppy Seed Chiffon Cake Recipe

I create this poppy seed chiffon cake with limoncello for rare occasions, especially for the limoncello fans in my life. Making my own limoncello is almost as much fun as drinking it—though I think baking with it is even more enjoyable!


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 liquor – 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 Limoncello Glaze: – 1 1/2 cups confectioner's sugar – 3 tablespoons limoncello liquor – 2 tablespoons heavy cream – 1 teaspoon fresh lemon juice – 1/2 teaspoon freshly grated lemon zest – 1/8 teaspoon salt Directions


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Set the oven's temperature to 325°F, or 165°C. In a bowl, sift together cake flour, baking powder, and 1 teaspoon salt.

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In a big dish, mix the cream of tartar and egg whites. Using an electric mixer, beat the mixture on medium speed until soft peaks form. As the mixer runs, add 1/2 cup of the granulated sugar gradually, one tablespoon at a time, and beat for another three to five minutes, or until the mixture forms stiff, glossy peaks. Put aside.

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Place the egg yolks and the remaining 1 1/4 cups sugar in a separate bowl. Beat for three to five minutes, or until mixture has brightened in color and gained volume. Mix in the vanilla, 1 1/2 tablespoons of lemon zest, 2 tablespoons of lemon juice, 1/4 cup heavy cream, olive oil, and 3/4 cup limoncello until well blended.

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Add half of the cake flour mixture that has been sifted in and stir until barely mixed. Mix on a low speed until just incorporated, then add 1 tablespoon poppy seeds and the remaining flour mixture. Stir in one-third of the whipped egg whites, gently folding in until no white streaks are visible. Fold gently until there are no more white streaks after adding the remaining egg whites.

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On a baking sheet, place an ungreased 10-inch tube pan with a detachable bottom. Evenly pour batter into tube pan.

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Bake for 55 to 65 minutes, or until the top of the cake starts to turn brown and feels mostly set. Take the pan out of the oven, then flip it over onto a wire rack to cool completely—this will take about 90 minutes.

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After the cake cools, loosen the pan's edges with a gentle knife run around them. After removing the cake, run a knife down its top and middle to take it out of the pan insert. Transfer cake to a plate for serving.

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Blend powdered sugar, 3 tablespoons limoncello, 2 tablespoons heavy cream, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt until a creamy consistency is achieved for the glaze.