Ingredients:

  • 1.5 cups (300g) granulated sugar
  • 3 tbsp fresh lemon zest
  • 1 cup (226g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 2 tbsp Italian limoncello
  • 1 tsp pure vanilla extract
  • 3 cups (375g) all-purpose flour, sifted
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups (180g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp Italian limoncello (for glaze)

Instructions:

  1. Preheat oven to 325°F (165°C) and grease a 10-cup Bundt pan. Combine granulated sugar and lemon zest in a bowl; rub together with fingers for 2 minutes until fragrant and bright yellow.
  2. Add softened butter to the citrus sugar and cream on medium-high speed for 5 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, 2 tbsp limoncello, and vanilla extract.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 60 minutes or until a skewer comes out clean.
  5. While the cake cools, whisk powdered sugar, lemon juice, and 1 tbsp limoncello to create the glaze. Drizzle over the cooled cake before serving.