Limoncello Chiffon Cake Recipe

Preheat the oven to 325°F (165°C). Prepare an ungreased 10-inch tube pan and set aside; chiffon cakes climb the sides, so do not grease the pan.

In a large bowl, sift together the cake flour, 3/4 cup sugar, baking powder, and salt. Whisk to combine and aerate the dry mix.

In a separate bowl, whisk together the egg yolks, vegetable oil, fresh lemon juice, lemon zest, limoncello, and vanilla extract until smooth and pale.

Add the dry ingredients to the yolk mixture and whisk until the batter is smooth and free of lumps.

In a clean bowl, beat the egg whites with cream of tartar on medium-high speed until foamy. Gradually add 1/2 cup sugar and beat until stiff, glossy peaks form.

Gently fold about one-third of the whipped egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two additions, using a folding motion until just incorporated.

Pour the batter into the ungreased pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Invert the pan onto a rack and let the cake cool completely in the inverted position to set its structure and prevent collapsing.

Run a thin knife around the edges to loosen, unmold the cake, and, if desired, dust with a little powdered sugar before serving.