Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
Prepare the bundt cake. If using a silicone bundt pan, there is no preparation necessary. If using a regular non-stick bundt pan, butter it generously, including all the nooks and crannies of the pan. Make sure every inch of the pan is well greased. Coat the pan with flour. Take about ¼ cup or so of flour, tip it into the pan and start shaking and turning the bundt pan, so that the flour coats the insides of the pan, including all the nooks and crannies as well. Do this over the kitchen sink to avoid a mess.
Place the eggs and powdered sugar in a bowl. Beat well until light and creamy. Add the vanilla extract and mix in as well.
Alternatively and slowly start adding the oil and the limoncello, beating well after each addition.
Mix the flour, corn starch, and baking powder in another bowl. Sieve the flour mixture over the eggs and incorporate them carefully. Pour the batter into the pan and bake for about 1 hour or until a skewer inserted in the middle of the cake comes out clean.
Leave the cake in the pan for about 10 minutes. Transfer to a wire rack and leave to cool completely.
To make the glaze place the powdered sugar, limoncello, and fresh lemon juice in a small bowl. Stir well until the mixture is smooth. Adjust the consistency with either more powdered sugar (if too runny) or more limoncello/ lemon juice (if too thick). The glaze should be pourable, but still, stay mostly put on your cake when you pour it.
Place the wire rack with the limoncello cake onto a baking tray, so that the excess glaze can ooze onto the tray. Drizzle the glaze over the cake and garnish it with lemon zest.