Position a rack in the center of the oven; preheat to 325 degrees . Grease and flour a 10- to 12-cup Bundt pan.
In a bowl using an electric mixer, beat the eggs and sugar on medium
until creamy and light yellow, 2 to 3 minutes. Stir in the flour,
cornmeal, olive oil, pear, limoncello, baking powder and lemon zest
until just combined. Add the milk and stir until just combined.
Scrape the batter into the pan. Bake until a wooden skewer inserted
in the center comes out clean, about 50 minutes. Turn the oven off, open
the oven door slightly and leave the cake in the oven to cool.