Step 1

Preheat the cake to 350F (180C) and grease one 10-cup bundt pan.

Step 2

Mix the flour, baking powder, and salt in a medium bowl.

Step 3

Mix the sour cream, lemon juice, and liquor in a large measuring cup.

Step 4

Use a fork to run the lemon zest into the sugar.

Step 5

At medium-high speed, beat the sugar with the butter until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.

Step 6

With the mixer on, slowly drizzle the oil and mix to incorporate. Scrape the bottom and sides of the bowl.

Step 7

With the mixer at medium-high speed, add the eggs, one at a time, waiting for each egg to completely incorporate before adding the next.

Step 8

Reduce speed to low, and add the flour mixture in three additions alternating with the wet ingredients. No need to wait for the flour to fully incorporate, this step should not take more than 20 seconds.

Step 9

Once you add the last portion of the flour, turn the mixer off and use a rubber spatula to finish mixing.

Step 10

Fill the prepared pan with the cake batter and bake over the middle oven rack for 50-55 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.

Step 11

Remove from the oven and allow the cake to cook in the pan for 15-20 minutes, then invert it into a wire rack.

Step 12

Measure the powdered sugar in a medium bowl, then mix in the liquor one tablespoon at a time until it reaches the desired consistency.

Step 13

Drizzle the glaze over the chilled cake and serve.