Flor de Lima San Fernando is a classic Venezuelan cake, beloved for its delicate citrus aroma and tender crumb. Named after the city of San Fernando de Apure, this cake is traditionally infused with the juice and zest of limes, creating a subtly sweet and refreshing dessert. It’s a simple, reliable cake that works beautifully for everyday treats or special occasions, offering a moist texture and a fragrant, sunny flavor.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon lime zest (from about 2 limes)
- 1/2 cup (120 ml) fresh lime juice (from about 4 limes)
- 1/2 cup (120 ml) milk, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch (25 cm) bundt pan or tube pan, ensuring all crevices are well coated.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the lime zest and vanilla extract.
- In a small measuring cup, combine the lime juice and milk.
- With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the lime-milk mixture, beginning 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 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert onto a serving plate to cool completely.
Tips
- Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps the batter emulsify properly, resulting in a smoother, more even crumb.
- Fresh lime juice is key: Bottled lime juice lacks the bright, aromatic flavor of fresh limes. Roll the limes on the counter before juicing to extract more juice.
- Don’t overmix: Overmixing the batter after adding the flour can develop gluten, making the cake tough. Mix just until the flour is incorporated.
- Check for doneness early: Ovens vary, so start checking the cake at 40 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Serving Suggestions
Serve this cake dusted with powdered sugar or drizzled with a simple lime glaze (mix 1 cup powdered sugar with 2-3 tablespoons lime juice). It pairs wonderfully with a cup of black coffee or tea. For a more decadent dessert, serve with a dollop of whipped cream and fresh berries.
Variations
- Lime Glaze: Whisk together 1 cup (120 g) powdered sugar with 2-3 tablespoons of fresh lime juice until smooth. Pour over the cooled cake.
- Lemon Version: Substitute the lime juice and zest with lemon for a classic lemon cake.
- Orange Version: Use orange juice and zest instead of lime for a sweeter, milder citrus flavor.
- Add Poppy Seeds: Fold 2 tablespoons of poppy seeds into the batter for a pleasant crunch and visual appeal.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it to room temperature before serving for the best flavor and texture. To freeze, wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for about 5 minutes.
Frequently Asked Questions
Can I use bottled lime juice? Yes, but the flavor will be less vibrant. Freshly squeezed lime juice is highly recommended for the best taste.
Why did my cake sink in the middle? This can happen if the cake is underbaked, the oven temperature is too low, or the batter is overmixed. Make sure to preheat the oven properly and check for doneness with a toothpick.
Can I make this cake gluten-free? You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but it should still be delicious.
Can I reduce the sugar? You can reduce the sugar to 1 3/4 cups (350 g) without significantly affecting the texture, but the cake will be less sweet.
Do I have to use a bundt pan? No, you can use a 9×5-inch loaf pan or a 9-inch round cake pan. Adjust the baking time accordingly, checking for doneness earlier.
Can I add a lime syrup to make it more moist? Yes, after the cake cools, poke holes with a skewer and brush with a syrup made from equal parts lime juice and sugar heated until dissolved. This adds extra moisture and lime flavor.
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- National Pakora Mix: Easy Homemade Recipe
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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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