Prep the oven. Preheat oven to 350°F. Then grease a bundt pan well with cooking spray.
Mix the wet ingredients. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated.
Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Then add the dry ingredients to the bowl of wet ingredients and mix until everything is combined. Don't over-mix.
Bake the cake. Pour the batter into your prepared bundt pan and use a spatula to smooth out the top. Transfer the bundt pan to the oven and bake for 40 minutes or until golden brown. Let the cake cool in the bundt pan for 10 minutes before turning it over onto a cooling rack to finish cooling.
Make the glaze. While the cake is cooling, mix the powdered sugar and Limoncello well until the glaze is smooth. Let the cake cool fully before drizzling the glaze over the cake. Sprinkle the cake with the lemon zest, slice, and enjoy!