If you’re craving a dessert that bursts with zesty freshness while being completely plant-based, this Vegan Lime Pound Cake Recipe is your new best friend. It’s rich, moist, and perfectly tangy, balancing the creamy texture of vegan butter and Greek-style yogurt with the bright zing of fresh lime juice and zest. You’ll find every bite rewarding, whether it’s for a weekend brunch or a special treat to impress your friends. Plus, it’s surprisingly simple to make, transforming everyday ingredients into a stunning, flavorful cake.
Ingredients You’ll Need
The magic behind this cake starts with simple, essential ingredients that combine to create an irresistible texture and lively lime flavor. Each item plays a crucial role—whether it’s tenderizing the crumb, infusing citrus brightness, or lending the right moisture to keep every slice delectably soft.
- Soy milk (120 ml): Acts as a plant-based base, perfect for creating your vegan “buttermilk” with added lime juice.
- Fresh lime juice (30 ml): Provides that essential tang and reacts with baking agents for fluffiness.
- Fresh lime zest (zest of 4 limes): Packs a vibrant citrus fragrance that elevates the entire flavor profile.
- Granulated sugar (200 g): Sweetens the cake and helps the zest release its oils for extra aroma.
- Vegan butter (75 g, melted): Adds richness and helps create a tender crumb.
- Olive oil (60 ml): Brings moistness and subtle depth, ensuring the cake isn’t dry.
- Vegan Greek-style yogurt (140 g): Gives creaminess and a slight tang, enhancing both texture and taste.
- Vanilla extract (1 tsp): Enhances and balances the bright lime notes with a smooth undertone.
- All-purpose flour (240 g, sifted): The structure of your cake, providing a soft but sturdy base.
- Baking powder (2 tsp): Essential leavening agent for lightness and rise.
- Baking soda (¼ tsp): Works with lime juice to give extra lift.
- Salt (¼ tsp): Balances sweetness and enhances overall flavor.
- Powdered sugar (120 g): For the luscious glaze that tops off the cake beautifully.
- Lime zest (zest of 1 lime): Added to the glaze for a burst of fresh citrus.
- Vegan Greek-style yogurt (1 tbsp): In the glaze for creamy texture and subtle tang.
- Lime juice (1 tsp): Balances the glaze with a perfect hint of tartness.
How to Make Vegan Lime Pound Cake Recipe
Step 1: Prepare Your Equipment and Oven
First things first, preheat your oven to 160°C fan-forced (or 180°C conventional). Lightly grease an 8-inch loaf tin and line it with parchment paper; this sling helps you lift the cake out cleanly after baking, making your life much easier and your cake look flawless.
Step 2: Create Your Vegan Buttermilk
Combine the soy milk and freshly squeezed lime juice in a jug, then let this mixture sit for about 10 minutes. This curdled “buttermilk” is what brightens the cake and helps it stay tender, replicating what traditional buttermilk would do in a classic pound cake.
Step 3: Infuse Sugar with Zest
In a large mixing bowl, add your granulated sugar and lime zest. Use your fingertips to rub the zest into the sugar until it feels slightly wet; this simple step releases the lime’s essential oils, making sure every bite bursts with citrus flavor.
Step 4: Whisk Wet Ingredients
Into the sugar mixture, whisk together melted vegan butter, olive oil, vegan yogurt, and vanilla extract until smooth. Then pour in the vegan buttermilk you prepared and gently whisk again to blend everything seamlessly.
Step 5: Fold in Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet ingredients in two batches. Use a rubber spatula to fold them in gently, just until the flour disappears. Overmixing could make the cake tough, so be careful and loving with your batter!
Step 6: Bake the Cake
Transfer your smooth batter to the prepared loaf tin. Drop thin strips of vegan butter or a knife dipped in olive oil down the center of the batter; this clever tip encourages a signature crack on top, letting the cake breathe while baking. Bake for about 50 minutes, checking doneness with a knife or toothpick—it should come out clean.
Step 7: Cool Your Cake
Allow the cake to rest in the pan for 10 minutes to set, then carefully transfer to a cooling rack. This prevents the cake from becoming soggy and lets it cool perfectly before glazing.
Step 8: Prepare and Pour the Glaze
Whisk together the powdered sugar, lime zest, lime juice, and a tablespoon of vegan yogurt until you get a smooth, luscious glaze. Place parchment under your cooling rack and drizzle the glaze generously over the cake. Finish with fresh lime slices for a beautiful, inviting presentation.
How to Serve Vegan Lime Pound Cake Recipe
Garnishes
The fresh lime slices on top are not just pretty—they add an extra hint of citrus aroma and a delicate visual pop. You could also sprinkle a few edible flowers or a dusting of extra powdered sugar for a charming finishing touch.
Side Dishes
This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. You might also serve it alongside fresh berries for a bright complement to the lime’s tartness.
Creative Ways to Present
Slice the cake into elegant layers and fill with vegan lemon curd for an extra zing. Or serve mini slices on dessert platters garnished with mint leaves and a drizzle of berry coulis for a party-ready presentation everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store your cake tightly wrapped in plastic or in an airtight container at room temperature for up to 3 days. Keeping it away from heat will help preserve its moist texture and fresh lime aroma beautifully.
Freezing
If you want to enjoy this delightful cake later, wrap it well in plastic wrap and place it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Reheating
For a freshly baked feel, warm individual slices in the microwave for about 10 seconds or in a low oven (150°C/300°F) wrapped in foil for 10-15 minutes. This helps revive the soft crumb and enhances the citrus fragrance.
FAQs
Can I substitute soy milk with another plant milk?
Absolutely! Almond, oat, or coconut milk will work fine, though soy milk’s protein content best mimics dairy for texture. Just be sure it’s unsweetened to avoid altering the cake’s balance.
Is vegan Greek-style yogurt necessary?
The vegan Greek-style yogurt adds creaminess and a slight tang that’s vital for this cake’s moist crumb and flavor depth. You can substitute with a thick coconut yogurt if needed, but thinner yogurts might affect texture.
Why do I add baking soda and baking powder?
Both work together to leaven the cake. Baking powder gives an initial rise, while baking soda reacts with the lime juice, giving an extra lift and creating a tender crumb.
Can I make this cake gluten-free?
With some careful substitutions like a gluten-free all-purpose blend, it’s possible. Be mindful that texture might change slightly, so select a blend that includes xanthan gum or another binder.
How limey is this cake?
The lime flavor is beautifully noticeable but balanced—not overpowering. It brightens the whole experience and pairs wonderfully with the sweetness, making it refreshing but still indulgent.
Final Thoughts
This Vegan Lime Pound Cake Recipe is truly a showstopper, bursting with fresh citrus and rich plant-based goodness that anyone can enjoy. It’s approachable to bake, full of thoughtful details, and perfect for any occasion where you want something special yet comforting. I can’t wait for you to try it and savor all those zesty, creamy bites—your taste buds will thank you generously!
Print
Vegan Lime Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Lime Pound Cake is a zesty and moist treat, crafted with fresh lime juice, lime zest, and a vegan Greek-style yogurt to create a delightful, plant-based dessert. Perfectly balanced with a tangy lime glaze, this cake offers a refreshing twist on a classic pound cake using wholesome vegan ingredients.
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
Dry Ingredients
- 200 g granulated sugar
- Zest of 4 limes (freshly grated, approx 4 regular or 8 key limes)
- 240 g all-purpose flour (sifted)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- 120 g powdered sugar (confectioner’s/icing sugar)
- Zest of 1 lime (or 2 key limes)
- 1 tablespoon vegan Greek-style yogurt
- 1 teaspoon lime juice (freshly squeezed)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and line it with a parchment paper sling to facilitate easy removal of the cake after baking.
- Make “buttermilk”: Combine the soy milk and lime juice in a jug, stir, and allow the mixture to rest for 10 minutes. This creates a vegan buttermilk that helps tenderize the cake.
- Flavor the sugar: Add the lime zest and sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels damp and fragrant, infusing the sugar with bright lime flavor.
- Wet ingredients: Add the melted vegan butter, olive oil, vegan Greek-style yogurt, and vanilla extract to the sugar mixture. Whisk thoroughly to combine. Then, add the vegan buttermilk mixture and whisk again until smooth.
- Dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add these to the wet ingredients in two additions. Gently fold using a rubber spatula until just combined, ensuring no visible pockets of flour remain, but avoid overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared loaf pan. Optionally, place thin strips of vegan butter or a knife dipped in olive oil down the center of the batter to encourage a crack during baking, enhancing texture and presentation. Bake on the middle shelf for 50 minutes. Test for doneness by inserting a knife or toothpick into the center; it should come out clean when the cake is ready.
- Cool: Let the cake cool in the pan for approximately 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and firms up the cake.
- Make the glaze: In a bowl, whisk together powdered sugar, lime zest, lime juice, and vegan Greek-style yogurt until smooth. Place parchment paper under the cooling rack to catch excess glaze. Pour the glaze evenly over the cooled cake and decorate with fresh lime slices as desired. Allow the glaze to set before serving.
Notes
- Use fresh lime juice and zest for the best citrus flavor; key limes can be substituted for a more intense lime taste.
- The vegan buttermilk alternative (soy milk and lime juice) is essential to achieve the cake’s tender crumb.
- Ensure the vegan butter is melted and cooled to room temperature so it blends well without cooking the other ingredients.
- Do not overmix the batter to maintain a light and fluffy texture in the pound cake.
- The glaze adds both sweetness and tanginess—adjust the amount to your preference.
- Storing leftover cake in an airtight container at room temperature will keep it fresh for up to 3 days.
