Vegan Lime Pound Cake

Name: Vegan Lime Pound Cake
Total time: 65 min
Yield: 10 servings
Cuisine: American
Ingredients: 120 ml soy milk; 30 ml lime juice (freshly squeezed); 4 zest of 4 regular limes (or 8 key limes), freshly grated; 200 g granulated sugar; 75 g vegan butter, melted and cooled to room temperature; 60 ml olive oil; 140 g vegan Greek-style yogurt; 1 tsp vanilla extract; 240 g all-purpose flour (plain flour), sifted; 2 teaspoons baking powder; 0.25 teaspoon baking soda; 0.25 teaspoon salt; 120 g powdered sugar (confectioner's/icing sugar); 1 zest of 1 lime (or 2 key limes); 1 tablespoon vegan Greek-style yogurt; 1 teaspoon lime juice (freshly squeezed)

1h 5m

Serves 10

addictedtodates.com

Vegan Lime Pound Cake

addictedtodates.com

1h 5m

Serves 10

Directions

1Preheat oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease an 8" loaf tin and line with parchment paper.
2Make vegan buttermilk by combining soy milk and lime juice; let sit for 10 minutes.
3Rub lime zest into sugar until it feels wet.
4Whisk together vegan yogurt, olive oil, and vanilla extract. Add buttermilk mixture and whisk again.
5Fold in dry ingredients (flour, baking powder, baking soda, salt) in two parts, being careful not to overmix.
6Pour batter into prepared pan. Add thin strips of vegan butter or oil down the center.
7Bake for 50 minutes, or until a knife inserted comes out clean.
8Let cool in pan for 10 minutes, then transfer to a cooling rack.
9Make glaze by whisking together powdered sugar, lime zest, lime juice, and yogurt.
10Pour glaze over cooled cake and decorate with lime slices.

Ingredients

120 ml soy milk
30 ml lime juice (freshly squeezed)
4 zest of 4 regular limes (or 8 key limes), freshly grated
200 g granulated sugar
75 g vegan butter, melted and cooled to room temperature
60 ml olive oil
140 g vegan Greek-style yogurt
1 tsp vanilla extract
240 g all-purpose flour (plain flour), sifted
2 teaspoons baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
120 g powdered sugar (confectioner's/icing sugar)
1 zest of 1 lime (or 2 key limes)
1 tablespoon vegan Greek-style yogurt
1 teaspoon lime juice (freshly squeezed)

Equipment

8" loaf panmixing bowlsrubber spatulajugknife or toothpickcooling rackparchment paper

Tips

Lightly grease the loaf pan and use parchment paper to help lift the cake out.
Don't overmix the batter.
Let the glaze set before slicing.
Optional: Make it a drizzle cake by combining sugar and lime juice, poking holes in the hot cake, and drizzling the syrup over it. Let it cool in the tin for an hour before removing it from the pan.
Key limes offer a more floral flavor, but regular limes work well too.
Store at room temperature in an airtight container for up to 5 days, or in the fridge for up to 7 days. Can be frozen for up to a month

Vegan Lime Pound Cake

1h 5m

Serves 10

addictedtodates.com

Vegan Lime Pound Cake

addictedtodates.com

1h 5m

Serves 10

Directions

1Preheat oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease an 8" loaf tin and line with parchment paper.
2Make vegan buttermilk by combining soy milk and lime juice; let sit for 10 minutes.
3Rub lime zest into sugar until it feels wet.
4Whisk together vegan yogurt, olive oil, and vanilla extract. Add buttermilk mixture and whisk again.
5Fold in dry ingredients (flour, baking powder, baking soda, salt) in two parts, being careful not to overmix.
6Pour batter into prepared pan. Add thin strips of vegan butter or oil down the center.
7Bake for 50 minutes, or until a knife inserted comes out clean.
8Let cool in pan for 10 minutes, then transfer to a cooling rack.
9Make glaze by whisking together powdered sugar, lime zest, lime juice, and yogurt.
10Pour glaze over cooled cake and decorate with lime slices.

Ingredients

120 ml soy milk
30 ml lime juice (freshly squeezed)
4 zest of 4 regular limes (or 8 key limes), freshly grated
200 g granulated sugar
75 g vegan butter, melted and cooled to room temperature
60 ml olive oil
140 g vegan Greek-style yogurt
1 tsp vanilla extract
240 g all-purpose flour (plain flour), sifted
2 teaspoons baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
120 g powdered sugar (confectioner's/icing sugar)
1 zest of 1 lime (or 2 key limes)
1 tablespoon vegan Greek-style yogurt
1 teaspoon lime juice (freshly squeezed)

Equipment

8" loaf panmixing bowlsrubber spatulajugknife or toothpickcooling rackparchment paper

Tips

Lightly grease the loaf pan and use parchment paper to help lift the cake out.
Don't overmix the batter.
Let the glaze set before slicing.
Optional: Make it a drizzle cake by combining sugar and lime juice, poking holes in the hot cake, and drizzling the syrup over it. Let it cool in the tin for an hour before removing it from the pan.
Key limes offer a more floral flavor, but regular limes work well too.
Store at room temperature in an airtight container for up to 5 days, or in the fridge for up to 7 days. Can be frozen for up to a month