Perfect Key Lime Angel Food Cake Recipe

Introduction

This Perfect Key Lime Angel Food Cake combines the light, airy texture of angel food cake with the bright, tangy flavor of fresh key lime. It’s an elegant dessert that feels special but is surprisingly straightforward to make. Ideal for summer gatherings or whenever you crave a refreshing treat.

Ingredients

• 2 tbsp key lime juice (freshly squeezed)
• 1 1/2 cups egg whites (from 10-12 large eggs, room temperature)
• 1/2 tsp finely grated lime peel
• 1 cup cake flour (sifted)
• 1 1/2 cups granulated sugar
• 1 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 cup powdered sugar (for glaze)
• 3 to 4 tbsp key lime juice (for glaze)
• 1 tsp lime zest (for glaze)
• 1 cup heavy cream (chilled, for whipped cream)
• 1/2 tsp lime zest (for whipped cream)
• 1 tbsp sugar (for whipped cream)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
2. Step 2: In an electric mixer bowl, combine 1 1/2 cups room temperature egg whites, 2 tablespoons key lime juice, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon salt, and 1/2 teaspoon finely grated lime peel. Beat on high speed until stiff, glossy peaks form.
3. Step 3: Reduce mixer speed to low, gradually add 1 1/2 cups granulated sugar until just combined. Carefully sprinkle in 1 cup sifted cake flour and gently fold it into the egg whites with a spatula, mixing only until just incorporated. Pour batter into an ungreased 9 or 10-inch angel food tube pan.
4. Step 4: Bake for 35-40 minutes until golden brown and the cake springs back when touched lightly. Let cool completely in the pan before removing.
5. Step 5: Mix 1 cup powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest in a small bowl to form a smooth glaze. Poke small holes on the cooled cake surface with a skewer or fork and drizzle the glaze evenly over, allowing it to soak in.
6. Step 6: In a large bowl, beat 1 cup chilled heavy cream with 1 tablespoon sugar and 1/2 teaspoon grated lime zest on high until stiff peaks form. Serve whipped cream alongside the cake for a bright, creamy finish.

Tips & Variations

• For extra citrus punch, add a little more lime zest to the whipped cream or glaze.
• Make sure egg whites are at room temperature to achieve maximum volume and lightness.
• Do not grease the pan to help the batter climb and create that classic airy texture.
• Use fresh key limes if possible for the most authentic flavor; bottled juice can be used in a pinch.

Storage

Store any leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Keep the glaze and whipped cream separate until serving. Reheat slices briefly at room temperature if chilled to regain a tender texture; do not microwave to avoid toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular limes instead of key limes?

Yes, regular limes can be substituted but key limes have a distinct, slightly floral tartness that makes the cake especially bright and unique.

How do I prevent the angel food cake from collapsing?

Make sure to beat the egg whites until stiff peaks form and fold in the flour gently to avoid deflating the batter. Also, avoid opening the oven during baking to keep the temperature steady.

Perfect Key Lime Angel Food Cake Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This Perfect Key Lime Angel Food Cake is a light, airy dessert bursting with fresh key lime flavor. The cake features fluffy egg whites and cake flour for a delicate texture, complemented by a tangy key lime glaze that seeps into the cake through tiny poked holes. Finished with lime-zested whipped cream, this refreshing citrus cake is perfect for spring and summer gatherings.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 tbsp key lime juice (freshly squeezed)
• 1 1/2 cups egg whites (from 10–12 large eggs, at room temperature)
• 1/2 tsp finely grated lime peel
• 1 cup cake flour (sifted)
• 1 1/2 cups granulated sugar
• 1 1/2 tsp cream of tartar
• 1/2 tsp salt

For the Glaze:

• 1 cup powdered sugar
• 3 to 4 tbsp key lime juice
• 1 tsp lime zest

For the Whipped Cream:

• 1 cup heavy cream (chilled)
• 1/2 tsp lime zest
• 1 tbsp sugar

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking once your batter is prepared.
2. Beat the Egg Whites: In a mixing bowl, combine the 1 1/2 cups room temperature egg whites, 2 tablespoons key lime juice, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon salt, and 1/2 teaspoon finely grated lime peel. Using an electric mixer, beat on high speed until stiff, glossy peaks form, which usually takes a few minutes.
3. Incorporate Sugar and Cake Flour: Reduce the mixer speed to low, gradually add 1 1/2 cups granulated sugar, mixing just until combined. Then, gently sprinkle in 1 cup sifted cake flour and fold it carefully into the egg white mixture with a spatula to avoid deflating the batter. Pour the batter into an ungreased 9 or 10-inch angel food tube pan.
4. Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is golden brown and springs back lightly when touched. Once done, allow the cake to cool completely in the pan before removing it to maintain its structure.
5. Prepare and Drizzle the Key Lime Glaze: In a small bowl, mix 1 cup powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest until smooth. Poke small holes on top of the cooled cake with a skewer or fork, then drizzle the glaze evenly over the cake, allowing it to soak in and infuse the cake with vibrant lime flavor.
6. Make the Lime Whipped Cream: In a chilled bowl, combine 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon grated lime zest. Beat on high speed for 3-4 minutes until stiff peaks form, producing a thick, creamy topping with a fresh citrus twist. Serve the whipped cream alongside or on top of the glazed cake.

Notes

• Ensure egg whites are at room temperature before whipping for maximum volume.
• Do not grease the angel food cake pan; the batter needs to cling to the sides for proper rise.
• Folding in cake flour gently helps keep the cake light and airy without deflating the whipped egg whites.
• Poking holes before glazing allows the lime flavor to fully penetrate the cake layers.
• Use freshly grated lime zest and juice for the best citrus aroma and taste.
• Chill the heavy cream before whipping to achieve better volume and texture.
• Store leftover cake refrigerated and consume within 2-3 days for freshness.

Keywords: Key lime angel food cake, key lime cake, citrus dessert, light angel food cake, lime glaze cake, lime whipped cream cake