Make the cake: Preheat the oven to 350°F. Spray a standard loaf pan or a small (6-cup) bundt pan with baking spray. Set aside.
In a large bowl, whisk together the sugar, yogurt, melted butter, eggs, limoncello, vanilla bean seeds, and lemon zest.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the batter and stir until just combined. Don't overmix the batter or the cake won't be as soft.
Pour the batter into your prepared pan. Bake for 40 to 45 minutes until a cake tester or toothpick inserted into the center is clean and the top of the cake is golden brown.
Remove the cake from the oven and let sit for 10 minutes on a cooling rack.
Make the glaze: While the cake is cooling in the pan, whisk together the powdered sugar and the limoncello in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of water or more sifted powdered sugar as needed.
Remove the cake from the pan by inverting onto the cooling rack (if you made a loaf, turn the cake over). Poke holes in the top of the cake with a cake tester or toothpick. Pour a little of the glaze over the cake, allowing it to soak in. Let cake cool completely.
Drizzle the remainder of the glaze over the cake and let the glaze dry.
Serve and enjoy the sunshine!
I like to use real vanilla bean seeds whenever possible, but you can use 1 teaspoon of vanilla extract if you’d like.If you don't have limoncello to hand (or want it kid-friendly), substitute fresh lemon juice for the limoncello liqueur. The batter won't be quite as sweet, so you may want to add 2 to 3 tablespoons more sugar.This cake is very versatile…you can use a standard loaf pan, a small (6-cup) bundt pan, or even make muffins. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan (just bake the cake for about 50 to 60 minutes).