-
Preheat oven to 325°.
-
Spray a 5 x 9-inch loaf pan with baking spray. Line the pan with a piece of parchment paper that covers the bottom and long sides. There should be an inch or so extending past the top of the pan. (these will be the "handles" to lift the loaf out of the pan). You can just butter and flour the loaf pan, but the paper makes it easier to lift out.
-
In a small bowl, whisk together well the flour, salt, baking soda, and baking powder.
-
In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed until light-colored and fluffy. This should take about 3 minutes, don't wimp on it!
-
Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed.
-
Beat in the softened cream cheese.
-
Stir together the lemon zest, lemon juice Limoncello, and vanilla.
-
With the mixer on low, add 1/2 of the flour mixture.
-
Then all of the lemon mixture to the butter mixture, followed by the remaining flour. Try not to overbeat it, this can be done by hand.
-
Scrape into prepared loaf pan and level the batter.
-
Bake in preheated oven for 55-60 minutes or until a tester inserted in the center comes out clean.
-
Place the pan on a rack. Immediately poke a bunch of holes all over the top with a toothpick. Pour over the hot cake still in the pan with ¼ cup of Limoncello.
-
Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan.
-
Place the still hot loaf on a rack to cool.
-
While loaf is still a little warm, prepare the glaze, whisk together the powdered sugar, and the Limoncello adding enough lemon juice to make a very thick glaze.
-
Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over the top of the loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.