1 cup sour cream
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1/2 tsp salt
1/4 cup Verbena Meyer Lemon Olive Oil
1 tsp vanilla extract
3 tbsp Limoncello
zest from 1 lemon
2 cups all-purpose flour
1 cup powdered sugar
4 tbsp Limoncello
lemon zest for garnish, optional
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, meyer lemon olive 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.