Preheat oven to 350°F/180°C with the rack in the center of the oven.

Coat a 9-inch/23 cm/12 cup bundt pan lightly with flavorless oil.

To a bowl, mix the flour, baking powder, baking soda and salt.

To a separate bowl or stand mixer, beat butter and sugar on medium speed until very light in color and fluffy, about 5 minutes. Continue beating the butter while adding eggs, one at a time.

Add ⅓ of the flour and mix on low. Add ½ of the sour cream and beat. Repeat these steps, ending with flour. Add the limoncello and lemon zest. Mix until smooth, don't over beat.

Pour batter into prepared bundt cake pan and smooth the top. Bake for 27 minutes, rotate the cake and reduce the oven temperature to 325°F/165°C. Continue to bake for more 27 more minutes or until a long skewer when inserted into the center comes out clean. If you're using a dark grey bundt pan, cooking time may be shorter. Also, baking times will depend on your oven.