Lima de Oro, or Golden Lime Cake, is a vibrant Peruvian dessert that combines the sunny brightness of lime zest and juice with a tender, buttery crumb. The cake gets its name from its golden hue and the golden syrup that soaks into it, creating a moist, fragrant treat that is both elegant and comforting. This recipe works because it balances the tartness of fresh lime with just the right amount of sweetness, and the syrup ensures every bite is infused with citrus flavor.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon lime zest (from about 2 limes)
- ¼ cup (60 ml) fresh lime juice (from about 2 limes)
- ½ cup (120 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the syrup: â…“ cup (80 ml) fresh lime juice
- ¼ cup (50 g) granulated sugar
- For the glaze (optional): 1 cup (120 g) powdered sugar, 2–3 tablespoons fresh lime juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Beat in the lime zest, lime juice, and vanilla extract.
- With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the flour. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the syrup: in a small saucepan, combine the ⅓ cup lime juice and ¼ cup sugar. Heat over medium heat, stirring, until the sugar dissolves. Remove from heat and let cool slightly.
- When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, using a skewer or fork, poke holes all over the top of the cake. Slowly pour the syrup over the cake, allowing it to soak in. Let the cake cool completely in the pan.
- If using the glaze, whisk together the powdered sugar and 2–3 tablespoons of lime juice until smooth. Drizzle over the cooled cake before serving.
Tips
- Use fresh limes: Bottled lime juice lacks the bright, aromatic flavor of fresh zest and juice. Roll the limes on the counter before juicing to extract more juice.
- Room temperature ingredients: Ensure the butter, eggs, and buttermilk are at room temperature so the batter emulsifies properly, resulting in a tender crumb.
- Don’t overmix: Once you add the flour, mix just until no streaks remain. Overmixing develops gluten and makes the cake dense.
- Soak generously: The syrup is what makes this cake special—don’t skimp on poking holes. Let the syrup soak in completely before unmolding.
Serving Suggestions
Serve Lima de Oro as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a cup of Peruvian coffee or a light herbal tea. For a brunch, slice it thinly and serve with fresh berries on the side.
Variations
- Lime-Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch.
- Lime-Coconut: Replace the buttermilk with coconut milk and add ½ cup (40 g) of shredded coconut to the batter.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. To freeze, wrap the unfrosted cake in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. To reheat, place slices in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
Frequently Asked Questions
Can I use limes instead of key limes? Yes, regular Persian limes work perfectly. Key limes are smaller and more tart, but they are not necessary for this recipe.
Why did my cake sink in the middle? This can happen if the oven door was opened too early or if the batter was overmixed. Make sure to bake at the correct temperature and avoid opening the oven until the minimum baking time has passed.
Can I make this cake ahead of time? Absolutely! The syrup actually improves the cake’s moisture over time. Bake it a day ahead, soak it, and store it covered at room temperature.
Can I reduce the sugar? The sugar is needed for structure and moisture. Reducing it may make the cake dry and less tender. If you prefer less sweet, reduce the glaze or omit it.
What if I don’t have buttermilk? Make a quick substitute: add 1 tablespoon of lemon juice or vinegar to ½ cup of milk and let it sit for 5 minutes. Use as directed.
Can I make this as cupcakes? Yes, bake for 18–22 minutes at the same temperature. Soak the cupcakes with syrup using a pastry brush or spoon.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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