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Limoncello Pound Cake with Blueberry Port Sauce

This Limoncello Pound  Cake with Blueberry Port Sauce is proof positive that lemon and blueberry are such a perfect flavour combination.

Limoncello Pound Cake square cropped featured image

Limoncello Pound Cake with Blueberry Port Sauce

There is plenty of lemon flavour in this lemon pound cake all on it’s own. However, I’ve given it a bit of a homey, dinner party dessert twist by including limoncello liqueur  that gets oaken into the cake.

This is an optional step, of course, if you’d rather not add it. The port sauce can also be modified by just substituting water for the wine.

Wild Newfoundland Blueberries for Blueberry Rum Slush

Wild Newfoundland Blueberries for Blueberry Port Sauce.

With a dollop of freshly whipped cream, it makes a dessert worthy of serving at a fancy dinner party or just for Sunday dinner dessert.

Limoncello Pound Cake close up photo of sauce on cake with whipped cream

Limoncello Pound Cake with Blueberry Port Sauce

Bakes in a bundt pan, a 9 inch spring form pan or 2 small loaf pans.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill

Looking for exceptionally light cake recipes? Check out our entire collection of Velvet Cake Recipes!

The Velvet Cake Collection

The Velvet Cake Collection

 

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Limoncello Pound Cake square cropped featured image
Yield: 16 servings

Limoncello Pound Cake with Blueberry Port Sauce

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

This Limoncello Pound Cake with Blueberry Port Sauce is proof positive that lemon and blueberry are such a perfect flavour combination.

Ingredients

For the cake

  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • zest of 1 lemon, finely chopped
  • 1 tsp vanilla extract, optional or use lemon extract
  • juice of one lemon
  • 1 cup whipping cream, or one cup undiluted evaporated milk
  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 4 oz Limoncello Liqueur

For the Glaze (optional)

  • 1 tbsp melted butter
  • juice and zest of ½ lemon
  • 1 cup icing sugar

For the Blueberry Port Sauce

  • 2 cups fresh or frozen blueberries
  • ½ cup sugar
  • ½ cup port wine, or good sherry
  • ¼ tsp cinnamon
  • 1 tsp corn starch dissolved in 1 to 2 ounces water

Instructions

  1. Cream together the butter and sugar very well
  2. Add the eggs, one at a time, beating well after each addition
  3. Beat in the vanilla extract and lemon zest.
  4. Mix together the lemon juice and whipping cream.
  5. Sift together the cake flour and baking powder.
  6. Add liquid alternately to the creamed mixture with the dry ingredients.
  7. Fold well after each addition, beginning and ending with flour. (I generally add dry ingredients in 3 portions and liquid ingredients in 2 portions when alternating between them.)
  8. Grease and flour a bundt pan, a 9 inch springform pan or 2 regular loaf pans.
  9. Bake at 300 degrees F for 1 hour to an hour and 15 minutes or until toothpick inserted in center comes out clean. Loaf pans should take 50-60 minutes but ovens vary so let the toothpick test be the ultimate judge.
  10. Cool for about 20 minutes. Make holes in your cake with a bamboo skewer and pour the 4 oz Limoncello Liqueur over the cake before glazing when the cake is completely cooled. Serve with blueberry port sauce and whipped cream.

To prepare the optional Glaze:

  1. Whisk together the butter, lemon juice and zest and icing sugar until smooth. You may add a little more icing sugar if you find the glaze too thin or adda little more juice if it gets too thick. This glaze is very forgiving.
  2. Pour over cooled cake on a wire rack and let air dry for a half hour or so. When glazing cakes I sometimes like to pour on half of the glaze at a time and wait a half hour before adding the other half. This produces a thicker coating of glaze that everyone loves.)

To prepare the Blueberry Port Sauce

  1. Gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved corn starch, stirring constantly with a rubber spatula and cook for an additional minute. Cool and serve.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

16 servings

Amount Per Serving Calories 517.18Saturated Fat 11.74gCholesterol 114.14mgSodium 138.82mgCarbohydrates 75.97gFiber 1.21gSugar 56.51gProtein 5.54g

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Pat

Tuesday 5th of November 2019

Wondering if I could folf blueberries in the loaf and then I would use the sugar glaze and have the best of both worlds.?

Le Chef Secret

Thursday 13th of December 2007

No, you are not reading it wrong. A proper pound cake relies solely on the eggs to make it rise. I've never had one fail yet. Thanks for reading.

redjulep

Thursday 13th of December 2007

Sounds divine!

I have read the recipe three times and I am not seeing any leavening agent, such as baking soda. Is there some secret or am I just not reading it correctly?

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