Limoncello Bundt Cake

For my limoncello; must make this recipe.

Ingredients

For the Cake
• 1 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 1/3 cup limoncello
• 5 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• zest of 2 lemons
For the glaze
• 1 cup confectioners' sugar
• 2 tablespoons limoncello

Instructions

1. Preheat oven to 350 degrees
2. In a large mixing bowl cream butter and sugar together until light and fluffy.
3. Beat in the 1/3 cup limoncello until well blended.
4. Beat in eggs, one at a time, beating well after each addition.
5. In another bowl, sift together the flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture, a little at a time, alternating with the milk. Begin and end with flour mixture.
7. Beat in lemon zest
8. Pour batter into a greased and floured 12-cup Bundt cake pan.
9. Bake for 55 to 65 minutes, or until cake springs back when touched with a finger.
10. Cool for 10 minutes in the pan; invert and cool completely on a rack.
For the Glaze
11. Whisk confectioners' sugar with 2 tablespoons limoncello until smooth; drizzle over the cake.