• Preheat oven to 425 degrees. NOTE that you will turn the heat down to 350 degrees after the first 10 minutes. Generously grease a bundt pan.
• Zest and juice both lemons. Set aside a pinch or two of the zest and 2 tablespoons of the juice for the glaze and garnish. The remainder of both will be used in the batter.
• In a small bowl, mix gluten free flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, mix the softened butter and sugar with a hand mixer.
• Add the following one at a time, mixing between each to incorporate well: eggs, sour cream, lemon juice, and limoncello. Finally stir in the lemon zest just until combined.
• Add the flour mixture and combine well.
• Pour the batter into a well greased bundt pan and smooth out the top with the back of your spatula.
• Bake for 10 minutes at 425 degrees, then turn the heat to 350 and allow to continue baking for another 15-20 minutes. The top should be browned slightly and the center shouldn't jiggle at all. Watch it like a hawk in the last 5-10 minutes of baking for doneness. Don't let it over bake or wait for a dry toothpick test, it will be over baked if you wait that long.

For the Glaze:

• Mix the limoncello and the 2 tablespoons of reserved fresh lemon juice together in a small bowl. Gradually pour this mixture into a bowl with the powdered sugar. Stir as you add a little more of the limoncello mixture at a time until you get to the desired taste and consistency you like. If it gets too thin add a little more powdered sugar.
• If you like a wetter cake, pour half of the glaze on the cake while it is still warm in the pan. When your cake has cooled completely, invert it onto a large plate and drizzle the glaze on top (or pour the remaining half of the glaze on top). Sprinkle with a pinch or two of fresh lemon zest and serve.