Step 1

Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.

Step 2

In a large bowl, whisk together the all purpose flour, baking powder and salt.

Step 3

In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using) and vanilla extract.

Step 4

Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.

Step 5

Transfer the batter to the prepared pan and smooth top.

Step 6

Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.

Step 7

Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

Step 8

Whisk the powdered sugar and limoncello together until no lumps remain. (Too thin? Add additional powdered sugar a tablespoon at a time. Too thick? Add a bit more Limoncello, a teaspoon at a time.)

Step 9

Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.