Description
This Vegan Lime Pound Cake is a moist, tangy, and zesty dessert perfect for lime lovers. Made with plant-based ingredients like soy milk, vegan butter, and vegan Greek-style yogurt, this cake combines a subtle citrus flavor with a tender crumb. A lime-infused sugar and a fresh lime glaze make this pound cake a delightful treat that’s both refreshing and comforting.
Ingredients
Wet 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)
Dry Ingredients
- 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)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8″ loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.
- Make ‘buttermilk’: Combine the soy milk and lime juice in a jug, stir well, and allow it to sit for 10 minutes to curdle and create a vegan buttermilk substitute.
- Flavor the sugar: In a large mixing bowl, add the lime zest and granulated sugar. Use your fingertips to rub the zest into the sugar until it feels wet and fragrant, releasing the citrus oils.
- Wet ingredients: To the lime-infused sugar, add the melted vegan butter, olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk the mixture until fully combined. Then add the prepared vegan buttermilk and whisk again to integrate all ingredients smoothly.
- Dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients in two parts to the wet mixture, gently folding with a rubber spatula until just combined and no flour pockets remain. Avoid overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared loaf pan. Place thin strips of vegan butter or a knife dipped in olive oil down the center of the batter to encourage a controlled crack as the cake bakes. Bake in the middle shelf of the oven for approximately 50 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it carefully onto a cooling rack to cool completely.
- Make the glaze: While the cake cools, whisk together the powdered sugar, lime zest, lime juice, and vegan Greek-style yogurt in a bowl until smooth. Place parchment paper under the cooling rack to catch drips, then pour or drizzle the glaze evenly over the cooled cake. Decorate with fresh lime slices as desired.
Notes
- Use fresh lime juice and zest for the best citrus flavor and aroma.
- Vegan Greek-style yogurt adds creaminess and moisture; coconut or almond-based varieties work well.
- The olive oil helps keep the cake moist with a subtle fruity undertone.
- Ensure the vegan butter is melted and cooled to avoid cooking the batter prematurely.
- The strips of vegan butter or olive oil knife down the center help create an attractive crack on top of the loaf.
- The glaze enhances the lime flavor and adds a beautiful finishing touch.
- Store leftovers covered in the refrigerator, and bring to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
