Description
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1/4 cup poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 large egg yolks
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/2 cup limoncello
- 1 tablespoon lemon zest
- 6 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C). Make sure your oven is fully heated to ensure even baking.
- Combine the dry ingredients in a large mixing bowl: 2 1/4 cups cake flour, 1 1/2 cups granulated sugar, 1/4 cup poppy seeds, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk these ingredients together until well blended and set aside.
- In another bowl, whisk together the wet ingredients: 6 large egg yolks, 3/4 cup water, 1/2 cup vegetable oil, 1/2 cup limoncello, and 1 tablespoon lemon zest. Make sure to mix these thoroughly so they are fully combined.
- Combine the wet mixture with the dry ingredients by gradually pouring the wet ingredients into the dry mixture, stirring until just combined. Be cautious not to overmix the batter.
- In a clean mixing bowl, beat 6 large egg whites with 1/4 teaspoon cream of tartar until stiff peaks form. This usually takes about 3-5 minutes. The fluffiness from the egg whites is key to the cake’s texture.
- Fold the beaten egg whites into the batter gently, being careful not to deflate the mixture. This will help create a light, airy cake.
- Pour the batter into an ungreased 10-inch tube pan, smoothing the top with a spatula.
- Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise elegantly and turn a beautiful golden brown.
- Once baked, remove the cake from the oven and let it cool upside down in the pan for about an hour. This helps maintain its height and prevents collapsing.
- Prepare the glaze by whisking together 2 cups powdered sugar, 1/4 cup limoncello, and 1 tablespoon lemon zest. Once the cake is completely cool, drizzle the glaze over the top.