Limoncello Cream Cheese Pound Cake

A lovely, light, and lemony dessert, this Limoncello Cream Cheese Pound Cake is especially nice served with fresh fruit.

Limoncello Cream Cheese Pound Cake

This is a very short post today; I’ve got so much on my plate to get done for my Monday post (stay tuned for a most unique challenge) and besides…haven’t you ever just made something, enjoyed it and wanted to share but there really wasn’t a story of significance involved.

Not the same as writer’s block…because there really isn’t anything to write. I saw a cake. I made the cake. I loved the cake and I want to share this Limoncello Cream Cheese Pound Cake. That’s it!

That’s me today. And I did love this cake! After my post for Sugar and Spice Popcorn for the Secret Recipe Club last week, I visited several of the other blogs that had participated. When I came to this post…I just knew I would be making this cake.

I had fresh lemons, ginger, blueberries and raspberries and as importantly…a block of cream cheese in the fridge, so it seemed to be calling my name. That I had guests coming for dinner meant it was in the oven as soon as I pulled the ingredients together…definitely an ‘all systems go’ moment.

Limoncello Cream Cheese Pound Cake

The recipe that I discovered on the blog at Cairns Manor is from the book ‘Cake Keeper Cakes‘ by Lauren Chattman. I made a couple of revisions as I am seemingly not capable of NOT doing that (I have a reputation you know and if there is a chance an adult beverage could be added…well, I will!).

I love Limoncello and it seemed the perfect choice for this dessert. I also must say, it was devoured and everyone begged for a slice to take home!

Limoncello Cream Cheese Pound Cake
Print Recipe
4.43 from 7 votes

Limoncello Cream Cheese Pound Cake

A great tasting cake with the freshest of ingredients and a Limoncello glaze to kick it up a notch!
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Servings: 8 -10 Servings
Calories: 1356kcal
Author: Creative Culinary

Ingredients

  • 3 cups cake flour
  • 11/2 tsp baking powder
  • 1 tsp salt
  • 1 cup 2 sticks unsalted butter softened
  • 8 ounces cream cheese softened
  • 21/2 cups sugar
  • 6 eggs at room temperature
  • 1 tbsp vanilla extract
  • 11/2 tbsp grated fresh ginger
  • 1 tbsp grated lemon zest
  • 4 Tbsp Limoncello optional
  • Fresh Fruit for topping - I had blueberries and raspberries but this would also be great with peaches plums and cherries...or a combination of fruits.

For the Lemon Ginger Glaze:

  • 1 cup water
  • 1 inch knob of ginger
  • Juice of 2 lemons If using the Limoncello, adjust and use just one lemon
  • ¼ cup Limoncello optional
  • 1-1 ½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.

Instructions

  • 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.

Notes

A great tasting cake with the freshest of ingredients and a Limoncello glaze to kick it up a notch!

Nutrition

Serving: 1grams | Calories: 1356kcal | Carbohydrates: 305g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 138mg | Sodium: 644mg | Fiber: 2g | Sugar: 267g

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51 Comments

  1. I used gluten-free flour and this turned out great! I was expecting a white, firm frosting, but the clear glaze was flavorful. Really good!

    1. Just break off a chunk that is about 1 inch long Jackie. Because it basically just simmers when making the sauce, any piece about that size should work.

  2. Hi Barb

    Do you have any idea how much the juice of two lemons would be to use in this recipe. I buy lemons and zest and juice them and freeze the zest and juice for later use. I do not want to go out buy two lemons for this recipe if I have lemon juice in the freezer. Thank You.

    1. Most lemons have about 3-4 Tablespoons of juice depending on size so for this recipe it would be 6-8. I would start with 6 and see if that’s lemony enough for you; that would equate to (2) medium lemons.

  3. I had insomnia one night and got up and baked this cake. IT IS THE BEST! Of course, I sampled it before I nodded off.
    If I hadn’t put it in the freezer, heaven only knows if I could have stopped eating—-
    Giada’s blog has a great and easy way to make limoncello – I would like to add one – home made ‘Cointreau’ that will knock your socks off.

  4. Looks good and it’s nice to see a post that doesn’t have a story attached. Every so often i’ll make something that I love and want to share, but don’t know how because there wasn’t anything inspiring that happened to me while I was making it. Your post has made me realize that just because there’s no story doesn’t mean I shouldn’t post the recipe. The recipe’s still worth sharing even if there’s nothing to say. So THANK YOU! For both your post and your recipe.

    1. It’s not my first and won’t be my last. I’m a food blog. Food is what I want to share with people; sometimes they are just forced to hear a story. 🙂

  5. You always have something interesting to say. Long post or short, it definitely delicious. Simplicity at it’s best.

  6. So that’s what you did with your fridge full of berries! This is the quintessential summer dessert that looks good even if you don’t have the boozy goggles on! Beautiful.

    1. Yes it is…and I still have more. Sometimes myself and Costco results in an abundance that might be a bit much…but I’m OK with berries for breakfast, lunch and dinner!

  7. I love lemon anything cake, especially mixed with betters. These flavors compliment each other so well. I’m almost sure this recipe will have my husband weak in the knees. Thank s for discovering and deciding to do a random post!

    1. Sure Georgie. My blog started many years ago as a way to share what I love with just family and friends and sometimes…that’s all it is; even if the friends have grown! Thanks for stopping by.

    1. The only think hard about this for me was not scarfing down more than I should before company arrived. Thankful my friends now do know to expect a slice gone though. Make it, make it. 🙂

  8. Just beautiful! Don’t you love when you see a recipe, and as fate would have it, you have everything on hand to make it? Makes me happy when that happens.

    1. I do love that; for ingredients as diverse as those in this one…it seemed to be fate and I simply had no choice in the matter!

  9. I’m usually not a fan of having a lot of fruit in my dessert but your pics make it look so good I think I might love this dessert. The ample amount of cream cheese also has something to do with it:)

  10. What a great idea to use limoncello! I’ve got a bottle of great homemade limoncello that will work perfectly. I map a pound cake this week for my boss’ birthday. It was my mom’s recipe but I made a few adjustments to make it moister (you know the trials and tribulations of cooking here in the dry climate). I’m going to make it one more time and this time take pictures!! Pound cake never lasts long in my house. But this time I will make your glaze!!!

    1. Now I REALLY want to make my own. Michele does, you do…we should do something like a quilting bee but make it a Limoncello bee. Might as well laugh with each other while we peel a hundred lemons!

  11. Looks fabulous! Just so you know I will have to make this again and make the limoncello glaze instead. I have cream cheese in my fridge again as well!

    1. I’ll have to do it again too…my blogger group never had a chance; neighbors got there first! So light and fresh; even the ginger was subtle, I almost left it out and am so glad I didn’t. I owe it all to you Jo!

    1. I’ve made cranberry liqueur and used it for holiday gifts and want to do limoncello too. The peeling of the lemons has always made me resort to the berries…I need to get over that don’t I?

  12. You’ve create a near perfect summer dessert. This looks mouth wateringly good. I’m new to your blog, so I’ve spent some time browsing through your earlier posts. I’m so glad I did that. I really like the food and recipes you feature here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

  13. What a beautiful looking summer dessert! I’m not surprised your guests wanted seconds to take home with them.

    You sound very excited about your project that’s keeping you busy, looking forward to your Monday post 🙂

    1. Thanks Paula…it was all I could do to squirrel a 2nd piece away for moi! Little hint? Goat.

    1. Good to know I’m not alone Jan. I do seem to add something from my bar to a lot of dishes but think a little bit adds a huge depth to the end result.

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