• Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Whisk together the flour, baking powder and salt in a medium mixing bowl.
• Combine the butter, cream cheese and sugar in a large mixing bowl until fluffy; 2-3 minutes; scraping the sides when necessary.
• Add the eggs, one at a time and beat in on medium speed; scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger, lemon zest and Limoncello.
• Turn the mixer to low and add the flour mixture, one-half cup at a time, scraping down the bowl after each addition. After you’ve added the last of the flour, mix for an additional 30 seconds or so.
• Spread the batter into the prepared Bundt pan and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
• NOTE:Mine took 65 minutes but in high altitude that's not unusual; so check yours regularly

Prepare the Glaze

• Combine the water, ginger, sugar, lemon juice and Limoncello. Bring to a boil over medium heat, then reduce the heat to low and simmer 15-20 minutes, allowing it to reduce and thicken. Remove from heat.
• Using a skewer, poke several holes in the bottom of cake at varying depths, and slowly pour three quarters of the glaze over the cake. Cool the cake in the pan for 15 minutes, then invert it onto a plate. Pour the remainder of the glaze over the cake and let cool it completely.