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
Scale
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.
