Limoncello Poppy Seed Chiffon Cake

Ingredients

• 2.25 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large egg whites
• 0.75 teaspoons cream of tartar
• 1.75 cups white sugar
• 6 large egg yolks
• 0.75 cups limoncello liquor
• 0.5 cups olive oil
• 0.25 cups heavy cream
• 2 tablespoons lemon juice
• 1.5 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Sift cake flour, baking powder, and 1 teaspoon salt together in a bowl.

2. 2

   Combine egg whites and cream of tartar in a large bowl. Beat on medium speed with an electric mixer until mixture forms soft peaks. With the mixer running, gradually pour in 1/2 cup of the granulated sugar, 1 tablespoon at a time, and continue beating until mixture forms stiff, glossy peaks, 3 to 5 minutes. Set aside.

3. 3

   In another bowl, add egg yolks and remaining 1 1/4 cups sugar. Beat until mixture has increased in volume and lightened in color, 3 to 5 minutes. Add in 3/4 cup limoncello, olive oil, 1/4 cup heavy cream, 2 tablespoons lemon juice, 1 1/2 tablespoons lemon zest, and vanilla and mix until thoroughly combined.

4. 4

   Pour in 1/2 of the sifted cake flour mixture and mix until just combined. Add in remaining flour mixture plus 1 tablespoon poppy seeds and mix on low speed until just combined. Add in 1/3 of the whipped egg whites, and gently fold in until no streaks of white remain. Add in remaining egg whites and fold gently until no streaks of white remain.

5. 5

   Place an ungreased 10-inch tube pan with removable bottom onto a baking sheet. Pour batter evenly into the tube pan.

6. 6

   Bake in the preheated oven until top of the cake begins to turn golden and feels mostly set, 55 to 65 minutes. Remove pan from oven and invert onto a wire rack to cool completely, about 90 minutes.

7. 7

   Once cake is cooled, gently run a knife around the edges of the pan to loosen. Remove cake, then run knife along the top and center to remove from the pan insert. Place cake onto a serving platter.

8. 8

   To make glaze, whisk together powdered sugar, 3 tablespoons limoncello, 2 tablespoons heavy cream, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon salt until smooth. Pour glaze over cooled cake.