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Preheat oven to 325°F (165°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, sift together cake flour, granulated sugar, baking powder, and salt.
Make a well in the center of the flour mixture. Add vegetable oil, egg yolks, water, limoncello, lemon zest, and poppy seeds. Beat until smooth.
In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually fold the egg whites into the batter.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
To make the frosting, beat heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in limoncello.
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake.
Garnish with lemon slices and a sprinkle of poppy seeds.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal per slice | Servings: 12 slices
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