-
Preheat oven to 350 degrees
-
In a large mixing bowl cream butter and sugar together until light and fluffy.
-
Beat in the 1/3 cup limoncello until well blended.
-
Beat in eggs, one at a time, beating well after each addition.
-
In another bowl, sift together the flour, baking powder, and salt.
-
Add the flour mixture to the butter mixture, a little at a time, alternating with the milk. Begin and end with flour mixture.
-
Beat in lemon zest
-
Pour batter into a greased and floured 12-cup Bundt cake pan.
-
Bake for 55 to 65 minutes, or until cake springs back when touched with a finger.
-
Cool for 10 minutes in the pan; invert and cool completely on a rack.