Preheat oven to 350 degrees. Grease and flour one full-sized or 12 mini Bundt pan(s). Set aside.
Combine the almond milk and the lime juice. Set aside for about 5 minutes.
In a large bowl, mix together the sugar and lime zest. Using your fingers, rub the zest into the sugar.
To the lime sugar, add the flour, baking soda, salt, and poppy seeds. In a separate bowl, whisk together the almond milk mixture, agave, sourdough starter, eggs, butter and vanilla.
Add the wet ingredients all at once to the dry ingredients. Stir until all of the dry ingredients are moistened and the mixture is thoroughly combined.
Spoon the batter into the prepared pan(s). Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake(s) comes out clean. Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely.
Dust with powder sugar just before serving.
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