If your tastebuds leap at the mention of “lemon,” then this golden loaf cake is for you! With one bite, you’ll be be transported to a sun-soaked day in Tuscany. Marcello’s luscious limoncello from Under the Tuscan Sun (2003) is the inspiration for this divine treat. May it brighten the cloudiest of days!
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THE STORY: Under the Tuscan Sun (2003)
Are you craving roasted pepper bruschetta? Find my original recipe here! Start your night with a savory dish and end with a delectable limoncello loaf cake.
A common theme in Under the Tuscan Sun? Carpe diem. Seize the day…and don’t look back.
After countless romantic and professional disappointments, Frances (Diane Lane) impulsively purchases a dilapidated villa in the Tuscan countryside. With help from a ragtag band of Polish immigrants, she slowly but surely rebuilds the estate—and her broken heart.
While exploring her new surroundings, she literally runs into the arms of a handsome stranger, Marcello (Raoul Bova). He just happens to be a Portobello antiquities dealer. Charmed by their chance encounter, Marcello impulsively invites Frances to join him on a trip to his family’s antique shop in Positano on the Amalfi Coast. She’s initially hesitant to accept the invitation, but her desire for decor—and romance—outweighs any looming anxieties.
While there, Marcello introduces her to homemade limoncello from his relative’s oceanfront bar. How can she resist a taste of the mouthwatering liqueur? One thing leads to another and Frances falls deeply. After a period of long-distance dating, they struggle to make their relationship work. But will their love blossom in the Tuscan sun or wilt from the scorching heat? Or is the villa her true soulmate? Only time will tell…
THE RECIPE: LIMONCELLO LOAF CAKE
This loaf cake is a slice of Italia! It took several attempts to strike the perfect balance of sweet, tangy, and lemon-y. Texture was another priority. Light and moist with just the right amount of caramelization and crumble. Did I mention the heavenly aroma? If only I could bottle up the smell…
I have a confession. Before creating this recipe, I’d never tried limoncello! It’s an Italian lemon liqueur, mainly produced in Sorrento, Capri, and along the Amalfi coast. This vibrant drink simply consists of water, lemon zest, rectified (neutral) spirit, and sugar. It pairs perfectly with my cake, but you can also substitute the alcoholic beverage with freshly squeezed lemon juice.
Are you ready to take a sentimental stroll in the Italian countryside? Allora, join me!
Limoncello Loaf Cake
Equipment
- 1 Loaf Cake Pan (8.5 x 4.5 x 2.5 inches)
- 1 Zester
- 1 Citrus Juicer
- Measuring Cups & Spoons
- Fork
- 2 Small Bowls
- 1 Large Bowl (for wet ingredients)
- 1 Medium Bowl (for dry ingredients)
- 1 Whisk
- 1 Spatula
- Clear Squeeze Bottle (for icing)
Ingredients
Cake
- 1.75 cups all-purpose flour (can be swapped for GF)
- 1 cup sugar of choice (see notes)
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup refined coconut oil (melted but not hot)
- 2 flax "eggs" (2 tablespoons ground flaxseed meal + 6 tablespoons water)
- 1 teaspoon vanilla extract
- ¼ cup limoncello OR lemon juice
- 4 tablespoons lemon zest
- ½ cup dairy-free unsweetened yogurt (I used Silk)
- ½ cup + 1 tablespoon dairy-free milk (see notes)
- 1-2 tablespoons EXTRA sugar (for topping)
Icing
- 1 cup powdered sugar (I used Swerve)
- 4 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon dairy-free milk (see notes)
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Grease a loaf cake pan.
- Prepare the flax "eggs." Stir the ground flaxseed meal and water together. Allow it to rest for 10 minutes.2 flax "eggs"
- In a medium bowl: mix together the dry cake ingredients: flour, sugar, baking powder, baking soda, and salt.1.75 cups all-purpose flour, 1 cup sugar of choice, 1.5 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Next, stir the wet ingredients together in a large bowl. This includes the coconut oil, flax eggs, vanilla extract, limoncello OR lemon juice, lemon zest, dairy-free yogurt, and dairy-free milk.¼ cup refined coconut oil, 2 flax "eggs", 1 teaspoon vanilla extract, ¼ cup limoncello OR lemon juice, ½ cup dairy-free unsweetened yogurt, ½ cup + 1 tablespoon dairy-free milk, 4 tablespoons lemon zest
- Slowly add the dry ingredients to the wet. Be careful not to overmix.
- Pour the batter into a greased loaf pan. Sprinkle the top with extra sugar. Bake your loaf cake for about 50-55 minutes. Use a butter knife or toothpick to test its doneness. Either tool should come out clean.1-2 tablespoons EXTRA sugar
- Cool the cake for 10 minutes.
Icing
- While the cake cools, make the icing. Whisk together the powdered sugar, lemon juice, and dairy-free milk.1 cup powdered sugar, 4 tablespoons lemon juice, 1 tablespoon + 1 teaspoon dairy-free milk
- Drizzle the icing on top of the cake and enjoy immediately!
Notes
- For the sugar, I prefer coconut! However, it can turn the loaf a darker brown color. If you want to keep the color light with a hint of lemon-y yellow, then you can opt for a 50/50 mixture of Big Tree Farms organic golden coconut sugar and Swerve granular. The combination tastes sublime! I used it for the final presentation, as seen in the photos.
- I chose refined coconut oil, in order to avoid an overpowering coconut flavor.
- Ground flaxseed is an incredible source of fiber and omega-3 fatty acids. You don’t want to skip these benefits!
- Be sure to wash the lemons really well before you get to zesting!
- The Silk unsweet vanilla almond milk yogurt is thick, creamy, and delicious! But feel free to use any yogurt variety of your choice.
- If your batter is too thick and dense, try adding 1 tablespoon of dairy-free milk at a time. Alternatively, if your batter is too runny, you can add 1 tablespoon of flour at a time to reach the desired consistency. You’ll notice that my recipe requires ½ cup + 1 tablespoon of dairy-free milk.
- If your icing is too thick, add 1 teaspoon of dairy-free milk at a time. I wanted mine slightly running, so the perfect drizzle could be achieved. Sweet success!
- Cooling your cake BEFORE icing is a must. (Sorry if it sounds like I’m yelling, but this rule of thumb is important!) 🙂
