Description
This Vegan Lime Pound Cake is a zesty, moist, and tender loaf perfect for any occasion. Made without animal products, it features bright lime flavors from fresh lime juice and zest, combined with vegan butter, olive oil, and Greek-style vegan yogurt for richness. The cake is baked to perfection with a crackled top and finished with a tangy lime glaze, offering a delightful balance of sweet and citrusy notes.
Ingredients
Scale
Wet Ingredients
- 120 ml soy milk (see note 1)
- 30 ml lime juice, freshly squeezed (see note 2)
- 75 g vegan butter, melted and cooled to room temperature
- 60 ml olive oil (see note 3)
- 140 g vegan Greek-style yogurt (see note 4)
- 1 tsp vanilla extract
- 1 tbsp vegan Greek-style yogurt (for glaze)
- 1 tsp lime juice, freshly squeezed (for glaze)
Dry Ingredients
- 200 g granulated sugar
- Zest of 4 limes (freshly grated; approx 4 regular or 8 key limes) (see note 2)
- 240 g all-purpose flour (plain flour), sifted
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 120 g powdered sugar (confectioner’s/icing sugar)
- Zest of 1 lime (or 2 key limes, for glaze) (see note 2)
Instructions
- Prepare: Preheat your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Lightly grease an 8-inch loaf tin and place a parchment paper sling inside to help remove the cake easily after baking.
- Make “buttermilk”: In a jug, combine the soy milk and freshly squeezed lime juice, stir, and let it sit for 10 minutes to curdle and mimic buttermilk.
- Flavor the sugar: Add the lime zest and granulated sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels slightly moist and fragrant.
- Mix wet ingredients: To the sugar mixture, add the melted vegan butter, olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk to combine thoroughly. Then pour in the vegan buttermilk mixture and whisk again until fully incorporated.
- Add dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture in two parts, gently folding in with a rubber spatula until just combined and no visible pockets of flour 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 crack as it bakes. Bake on the middle oven shelf for approximately 50 minutes. Test doneness by inserting a toothpick or knife; it should come out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire cooling rack to cool completely.
- Make the glaze: Meanwhile, mix the powdered sugar, lime zest, lime juice, and yogurt in a bowl, whisking until smooth. Once the cake has cooled, place a sheet of parchment paper under the rack and drizzle the glaze over the cake. Adjust the glaze amount to your preference and garnish with fresh lime slices for a vibrant presentation.
Notes
- Note 1: Soy milk can be substituted with any other plant-based milk.
- Note 2: Fresh lime juice and zest provide the best flavor, key limes are recommended for their strong citrus taste.
- Note 3: Olive oil adds a light fruity richness; refined olive oil can be used for a milder flavor.
- Note 4: Vegan Greek-style yogurt adds creaminess and moisture; you can substitute with other thick vegan yogurts if needed.
- For the best texture, avoid overmixing the batter once the dry ingredients are added to keep the crumb tender.
- Use parchment paper with a sling in the loaf pan for easy removal and neat slicing.
- Glazing the cake while it is warm helps the icing set nicely, but waiting until fully cooled prevents melting.
