Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.
To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.
In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.
Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.
Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it's done.
Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.
Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.
What is a good limoncello substitute: Unfortunately there really isn't a great substitute. You could try using a little lemon extract or lemon juice but you will not get the sweetness like you would from limoncello.
Nutrition: Nutritional information is per slice, assuming 16 slices per cake. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.