Instructions

1. For the Cake:
2. Position a rack in the center of the oven; preheat oven to 32F.
3. Grease the inside of a 10-inch bundt pan. I used this ONE.
4. Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
5. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
6. Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
7. Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
8. Beat in the lemon juice.
9. At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
10. Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
11. Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean. The cake should pull away slightly from the sides of the pan.
12. Cool the cake in the pan on a rack for 10-12 minutes. Carefully invert cake onto another rack; let cool completely.
13. For the Butter Limoncello Glaze:
14. Combine the sugar, butter, and ¼ cup water in a small saucepan and place over medium heat.
15. Stir until the sugar melts, about 5 minutes.
16. Remove the pan from the heat and whisk in the Limoncello.
17. Brush the syrup over the surface of the cooled cake liberally using a pastry brush.
18. For the Glaze:
19. In a medium bowl start with ¼ cup lemon juice and add a cup of powdered sugar. Add more lemon juice and powdered sugar until you reach the consistency you desire. I like mine more on the thick side.
20. Pour the glaze over the loaves while they are still warm. Let cool completely and the glaze hardens.