Why You’ll Love This Recipe
This cake offers a perfect balance of light, airy texture and bright citrus flavor. The limoncello adds a unique twist, creating a moist, flavorful cake that pairs beautifully with its poppy seeds. It’s not too sweet, making it an ideal dessert to finish a meal, and the chiffon texture is simply irresistible.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup limoncello
- 4 large eggs, separated
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 teaspoon cream of tartar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or tube pan.
- In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, limoncello, egg yolks, lemon zest, vanilla extract, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until fully incorporated.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 10-12 slices
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Total time: 1 hour
Variations
- Glaze: Drizzle with a lemon glaze or dust with powdered sugar for extra sweetness.
- Add berries: Top with fresh berries like raspberries or strawberries for a fruity addition.
- Alcohol-free: Replace limoncello with additional lemon juice or lemon extract for a non-alcoholic version.
Storage/Reheating
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week or freeze for up to 2 months.
FAQs
1. Can I use a different liquor instead of limoncello?
Yes, you can try other citrus-based liqueurs, such as orange liqueur, or replace it with lemon juice for a non-alcoholic version.
2. How can I ensure the cake is light and fluffy?
Be sure to beat the egg whites until stiff peaks form and fold them into the batter gently to maintain airiness.
3. Can I add more poppy seeds to the cake?
Yes, you can increase the poppy seed amount if you prefer a more pronounced texture and flavor.
4. Can I make this cake in advance?
Yes, this cake can be baked a day ahead and stored covered at room temperature.
5. Can I make this cake without a tube pan?
Yes, you can use a regular round cake pan, but the cooking time may vary slightly.
6. How can I make the cake more lemony?
Increase the amount of lemon zest or add more lemon juice to the batter.
7. Can I frost the cake?
Yes, you can frost this cake with a lemon buttercream or a light whipped cream for added sweetness.
8. How do I store leftover cake?
Store leftover cake in an airtight container to keep it moist and fresh.
9. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
10. How long should I cool the cake before serving?
Allow the cake to cool completely before slicing to prevent it from falling apart.
Conclusion
Limoncello Poppy Seed Chiffon Cake is a deliciously refreshing dessert that combines the lightness of chiffon with the tangy zest of lemon and the delicate crunch of poppy seeds. Whether served at a special gathering or as an everyday treat, this cake is sure to impress with its delicate texture and vibrant flavor.
Print
Limoncello Poppy Seed Chiffon Cake
- Total Time: 1 hour
- Yield: 10-12 slices
- Diet: Vegetarian
Description
Limoncello Poppy Seed Chiffon Cake is a light, airy dessert infused with vibrant lemon flavor and enhanced with limoncello liqueur and poppy seeds. This refreshing cake is perfect for special occasions or as a delightful treat any day. Its delicate texture and citrusy zest make it a standout dessert that’s not too sweet.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup limoncello
- 4 large eggs, separated
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or tube pan.
- In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, limoncello, egg yolks, lemon zest, vanilla extract, and lemon juice.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter until fully incorporated.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Glaze: Drizzle with a lemon glaze or dust with powdered sugar for an extra touch of sweetness.
- Add berries: Top with fresh berries like raspberries or strawberries for a fruity addition.
- More lemony: Add extra lemon zest or juice to enhance the lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
