Preheat the oven to 350°F (180°C). Then grease a 9-inch (23 cm) bundt pan and dust it with flour. You can also use an 8-inch (20 cm) cake pan.
Sift the flour, baking powder, and salt together in a medium bowl. Then set the dry ingredients aside.
Use an electric hand mixer to whip the room-temperature egg whites in a medium bowl for about 4 minutes or until stiff peaks form. You can also use a stand mixer for this step. Then set the egg whites aside.
In a separate large bowl, beat the room-temperature egg yolks and sugar together for about 3 to 5 minutes until light and fluffy. Then add the vegetable oil, Limoncello, and lemon zest and then beat the mixture until smooth.
Use a rubber spatula to fold the flour mixture into the egg yolk mixture until fully combined. Then gently fold the whipped egg whites into the batter being very careful not to overmix.
Pour the cake batter into the prepared bundt pan and spread it evenly with a rubber spatula.
Bake the cake in the preheated oven for about 25 to 30 minutes. When it’s ready a toothpick inserted into the center should come out clean.
Let the cake cool in the pan for 10 minutes before turning it over onto a cooling rack to finish cooling.
Once the cake is completely cool, dust it with powdered sugar and serve!