Limoncello Cake Loaf

Preheat the oven to 350°F and assemble ingredients for limoncello loaf cake.
Spray a 9x5 or 8x4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn’t stick to the pan.
In a large bowl, add flour, baking powder and salt. Whisk to combine.
In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed.
Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter. (Some flour mixture should not be mixed in when you finish mixing.)
Pour the bread batter into the bread pan lined with parchment to prevent sticking.
Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it. Keep an eye on your loaf the last 10-15 minutes of cooking.
Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.
Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth.
Pour the glaze over the loaf once it’s fully cooled.
Let glaze set then slice and eat.