Name: Vegan Lime Pound Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 120 ml soy milk; 30 ml lime juice (freshly squeezed); 75 g vegan butter (melted and cooled to room temperature); 60 ml olive oil; 140 g vegan Greek-style yogurt; 1 tsp vanilla extract; 1 tbsp vegan Greek-style yogurt (for glaze); 1 tsp lime juice (freshly squeezed, for glaze); Zest of 4 limes (freshly grated, approx 4 regular or 8 key limes); 200 g granulated sugar; 240 g all-purpose flour (plain flour, sifted); 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 120 g powdered sugar (confectioner’s/icing sugar, for glaze); Zest of 1 lime (or 2 key limes, for glaze)

Jump to Recipe· 4.3 from 72 reviews

If you’re craving a dessert that bursts with zesty freshness and moist, tender crumb, then this Vegan Lime Pound Cake Recipe is about to become your new obsession. It’s everything you want in a pound cake but brilliantly vegan, combining the tang of fresh lime zest and juice with the richness of vegan butter and yogurt to create an irresistible treat. Whether you’re serving it up for a special occasion or just an afternoon snack, this cake delivers a perfect mix of citrus brightness and comforting sweetness that’s sure to wow everyone at the table.

Ingredients You’ll Need

The image shows a rectangular metal baking pan lined with white parchment paper, filled with a pale yellow batter. In the center, a long strip of slightly lighter dough runs down the length of the pan, dividing the batter into two even sections. The batter looks smooth with a few small lumps, hinting at its soft texture. Around the pan, fresh halved lemons add a bright yellow touch, all placed on a white marbled surface. The lighting highlights the batter's creamy appearance and the metal pan's matte finish. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, everyday ingredients that come together to create complex flavors and delightful textures. Each one has a role to play, from the lime’s bright zest to the vegan yogurt’s creamy moisture, making this Vegan Lime Pound Cake Recipe reliably delicious every time.

Soy milk (120 ml): Acts as the base for the vegan buttermilk, helping the cake stay tender and moist.
Fresh lime juice (30 ml): Provides a natural tang that brightens the flavor profile beautifully.
Fresh lime zest (zest of 4 limes): Adds intense citrus aroma and flavor, essential for that signature lime punch.
Granulated sugar (200 g): Sweetens the cake and helps create a beautiful crust when baked.
Vegan butter (75 g, melted): Brings richness and a buttery texture without any dairy.
Olive oil (60 ml): Keeps the crumb moist and adds a subtle depth of flavor.
Vegan Greek-style yogurt (140 g): Adds moisture, tang, and helps create a tender crumb.
Vanilla extract (1 tsp): Balances the tanginess with a warm, sweet note.
All-purpose flour (240 g, sifted): The cake’s structure comes from this essential ingredient.
Baking powder (2 tsp): Ensures the cake rises perfectly and stays light.
Baking soda (¼ tsp): Works alongside the lime juice to give the cake lift and the right crumb.
Salt (¼ tsp): Enhances all the flavors for a balanced taste.
Powdered sugar (120 g) for the glaze: Sweetens and smooths the glaze atop the finished cake.
Lime zest (1 lime) for the glaze: Adds fresh zing to the icing.
Vegan Greek-style yogurt (1 tbsp) for the glaze: Gives the glaze a luscious creamy texture.
Fresh lime juice (1 tsp) for the glaze: Adds tartness to balance the sweetness of the glaze.

How to Make Vegan Lime Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 160°C fan-forced or 180°C conventional. Lightly grease an 8-inch loaf tin and line it with parchment paper, creating a sling to lift the cake out easily once it’s baked. This sets the stage for your perfectly shaped vegan lime pound cake and ensures a smooth release.

Step 2: Create the Vegan Buttermilk

Combine the soy milk and lime juice in a jug and let it sit for about 10 minutes. This mixture curdles slightly, mimicking traditional buttermilk, which helps tenderize the crumb and react with leavening agents for that perfect rise. It’s a simple trick but a total game-changer.

Step 3: Infuse Your Sugar with Zest

Mix the granulated sugar with the lime zest in a large bowl. Use your fingertips to rub the zest into the sugar until it feels slightly damp. This little step releases essential oils from the lime peel, infusing the sugar—and ultimately your cake—with vibrant citrus flavor from the get-go.

Step 4: Combine Wet Ingredients

Add the melted vegan butter, olive oil, vegan Greek-style yogurt, and vanilla extract to the lime-infused sugar, whisking until smooth and combined. Then pour in your homemade vegan buttermilk and whisk again. This mixture holds all the creamy, tangy base flavors that will carry your cake’s tender texture.

Step 5: Mix Dry Ingredients and Fold Gently

Sift together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients in two parts to the wet ingredients, folding carefully with a rubber spatula until just combined. Avoid over-mixing to keep the cake’s crumb light and fluffy—seeing a few streaks of flour is perfectly fine here.

Step 6: Bake to Perfection

Pour your batter into the prepared pan. Place thin strips of vegan butter or use a knife dipped in olive oil to run a line down the center of the batter—this trick encourages a pretty crack along the top as the cake bakes. Slide the pan onto the middle rack of your oven and bake for 50 minutes. Insert a toothpick to test doneness—it should come out clean.

Step 7: Cool Before Glazing

Let your pound cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling. This step is crucial to let the cake firm up slightly and avoid any glazing mishaps.

Step 8: Prepare and Add the Lime Glaze

Whisk the powdered sugar, lime zest, lime juice, and a tablespoon of vegan Greek-style yogurt until smooth and glossy. Place a sheet of parchment paper under your cooling rack to catch any drips, then pour the glaze generously over the cake. Decorate with fresh lime slices to amp up the presentation and enhance the citrus experience.

How to Serve Vegan Lime Pound Cake Recipe

The image shows a rectangular lemon cake with three visible layers: the bottom two are fluffy, golden-yellow cake layers with a moist texture, and the top layer is white lemon frosting with small green zest bits throughout. The frosting covers the entire top and sides of the cake and is decorated with thin half-moon slices of lime spread evenly across the top and the edges of the sides. The cake sits on a white plate with a wooden board underneath, placed on a white marbled surface. A slice of the cake is slightly pulled out in front to show the inside texture, and a woman's hand is not visible here. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A slice of this cake is simply divine on its own, but if you want to make it extra special, decorate with thin, fresh lime slices or a sprinkle of lime zest right before serving for a pop of color and zest. A few fresh mint leaves also add a refreshing contrast that complements the lime beautifully.

Side Dishes

This Vegan Lime Pound Cake pairs wonderfully with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream. For a brunch or light dessert, serve alongside fresh berries or a fruit compote to add another layer of bright, natural sweetness that echoes the lime flavors.

Creative Ways to Present

Take this Vegan Lime Pound Cake Recipe from everyday to elegant by slicing it thick and layering with vegan cream and lime curd for a lively trifle. You can also cut the cake into small squares and serve it as party bites drizzled with extra glaze and colorful citrus segments for a beautiful, bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Lime Pound Cake covered at room temperature or in an airtight container for up to 3 days. This lets the cake retain moisture and stay soft, perfect for enjoying later without drying out.

Freezing

You can freeze this pound cake by wrapping it tightly in plastic wrap and then foil for up to 2 months. Thaw at room temperature before serving, and if you like, refresh the glaze just before serving for that fresh citrus zing.

Reheating

If you want to enjoy your cake warm, gently reheat slices in the microwave for 15-20 seconds or in a low oven wrapped in foil. Warm cake enhances the lime aroma and makes for a cozy dessert experience, especially when paired with vegan vanilla ice cream.

FAQs

Can I use another plant milk instead of soy milk?

Absolutely! Almond milk, oat milk, or any other unsweetened plant milk will work fine for the vegan buttermilk, but soy milk typically gives the best texture and richness in this recipe.

What if I don’t have vegan Greek-style yogurt?

Feel free to substitute with regular vegan yogurt, but opt for a thicker variety to retain the cake’s moistness and texture. Silken tofu blended may also work in a pinch.

How important is the lime zest?

The zest is key for that intensely fresh lime flavor that makes this recipe shine. Using freshly grated zest releases essential oils that bottled zest or extracts just can’t match.

Can I make this cake gluten-free?

It’s best to stick with all-purpose flour for the structure here, but experimenting with a gluten-free flour blend designed for baking could work—just be sure it contains xanthan gum or a similar binder.

How long will the glaze keep?

The glaze is best used fresh but can be stored in the fridge for up to 3 days in an airtight container. Stir before using as it may thicken slightly.

Final Thoughts

There’s nothing quite like the zingy sweetness and tender crumb of this Vegan Lime Pound Cake Recipe to brighten up any day. It’s a crowd-pleaser that’s surprisingly simple to make but impressively flavorful, perfect for sharing with friends and family or indulging all to yourself. So grab your ingredients, preheat your oven, and get ready to fill your kitchen with citrusy bliss—you won’t regret it.