Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the all purpose flour, baking powder and salt.
1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
½ cup canola oil, 1 cup granulated sugar, 1 cup sour cream, 2 eggs, 3 tablespoons limoncello, 1 tablespoon lemon zest, ½ teaspoon vanilla extract, ½ teaspoon lemon extract
Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
Transfer the batter to the prepared pan and smooth top.
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.