Limoncello Cream Cheese Pound Cake
A great tasting cake with the freshest of ingredients and a Limoncello glaze to kick it up a notch!
A great tasting cake with the freshest of ingredients and a Limoncello glaze to kick it up a notch!
- 1 cup water
- 1 tsp salt
- 8 ounces cream cheese softened
- 3 cups cake flour
- 1 cup (2 sticks) unsalted butter softened
- 1 tbsp vanilla extract
- 1 inch knob of ginger
- 11/2 tsp baking powder
- 21/2 cups sugar
- 6 eggs at room temperature
- 11/2 tbsp grated fresh ginger
- 1 tbsp grated lemon zest
- 4 tbsp limoncello (optional)
- fresh fruit for topping - i had blueberries and plums and cherries...or a combination of fruits.
- for the lemon ginger glaze::
- juice of 2 lemons (if using the limoncello adjust and use just one lemon)
- 1/4 cup limoncello (optional)
- 1-1 1/2 cups sugar (i knew i would be cooking it
- Carbohydrate 149.609368086849 g
- Cholesterol 37.1053087387769 mg
- Fat 12.5902517085068 g
- Fiber 3.22102092226431 g
- Protein 21.4134237995699 g
- Saturated Fat 6.517611454179 g
- Serving Size 1 1 -10 (581g)
- Sodium 73504.5519712426 mg
- Sugar 146.388347164584 g
- Trans Fat 1.97010259146001 g
- Calories 815 calories
Step-by-step
- 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
- 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.
My Limoncello Cream Cheese Pound Cake Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But there's something about the aroma of a freshly baked cake that transforms even the most hectic kitchen into a haven of calm. This Limoncello Cream Cheese Pound Cake recipe isn't just another cake; it's a testament to the power of simple ingredients transformed into something truly special. The tangy zest of lemon, the subtle warmth of ginger, and the unique kick of Limoncello all combine to create a symphony of flavors that dance on your tongue. The beauty of this recipe lies in its adaptability. While the recipe calls for a specific list of ingredients, you can easily tailor it to your own tastes and preferences. I love to experiment with different fruits; today, I decided on blueberries, plums, and cherries, but raspberries, strawberries, or even a simple dusting of powdered sugar could work just as beautifully. This cake isn't just visually appealing either, it's a true crowd-pleaser, perfect for any occasion, whether it be an impromptu get-together or a special celebration.
The process of making this cake is therapeutic in itself. There's something incredibly satisfying about creaming the butter and cream cheese together until it’s light and fluffy, a simple action that creates a foundation for a masterpiece. The addition of eggs, one by one, followed by the careful incorporation of the flour mixture is a slow, measured dance that lets you connect with your ingredients. I often find myself lost in thought during this part of the process, allowing my worries to melt away as I focus on the task at hand. And when that first slice is taken, the richness of the cake paired with its bright glaze makes it a perfect ending to a hectic day. Baking this cake isn't just about the end result; it's about creating a space for self-care, even if it's only for an hour or two.
What started as a simple recipe became a source of comfort and pride. This cake has become more than just a dessert; it's a symbol of the joy and satisfaction I find in creating something beautiful and delicious, even amidst the chaos of everyday life. It's a reminder that in the midst of work, family, and responsibilities, there's always room for a little bit of sweetness, literally and figuratively. Each ingredient is carefully chosen, each step deliberately carried out, all with the goal of crafting a cake that not only tastes amazing but also evokes a sense of comfort and nostalgia. And isn't that what baking should be all about? A love letter to your loved ones, a little indulgence for yourself, a sweet moment of pause in a busy life. So, give it a try, and let the magic of this Limoncello Cream Cheese Pound Cake work its charm on you.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you don't have Limoncello, you can substitute with lemon extract or simply omit it altogether. The cake will still be delicious!
- Feel free to experiment with different types of fruit for topping. Peaches and nectarines would be a lovely summer addition.
- To make this cake ahead of time, bake it a day or two in advance. Store it in an airtight container at room temperature.
- If you're baking at high altitude, you may need to adjust the baking time. Start checking for doneness earlier than indicated in the recipe.
