Introduction

This Perfect Key Lime Angel Food Cake is a light, fluffy dessert bursting with bright citrus flavor. Made with fresh key lime juice and a delicate lime glaze, it’s a refreshing treat that’s perfect for any occasion.

Perfect Key Lime Angel Food Cake Recipe - Recipe Image

Ingredients

2 tbsp key lime juice (freshly squeezed)
1 1/2 cups egg whites (from 10–12 large eggs, room temperature)
1/2 tsp lime peel (finely grated)
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)
1/2 tsp lime zest (for whipped cream)
1 tbsp sugar (for whipped cream)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking.
Step 2: In an electric mixer bowl, combine egg whites, 2 tablespoons key lime juice, cream of tartar, salt, and finely grated lime peel. Beat on high speed until stiff, glossy peaks form.
Step 3: Reduce mixer speed to low and slowly add granulated sugar until just combined. Gently sprinkle in sifted cake flour and fold it in carefully with a spatula, taking care not to deflate the batter.
Step 4: Pour the batter into an ungreased 9 or 10-inch angel food tube pan. Bake for 35-40 minutes until golden brown and springy to the touch. Let the cake cool completely in the pan.
Step 5: For the glaze, mix powdered sugar, 3 to 4 tablespoons key lime juice, and lime zest until smooth. Poke small holes on the cooled cake’s surface and drizzle the glaze evenly to soak into the cake.
Step 6: To make whipped cream, beat chilled heavy cream, sugar, and lime zest on high speed for 3-4 minutes until stiff peaks form. Serve alongside or on top of the cake.

Tips & Variations

Use freshly squeezed key lime juice for the brightest, most authentic flavor.
Room temperature egg whites whip better and create more volume.
Gently folding in cake flour preserves the cake’s airy texture.
Try adding a touch of vanilla extract to the whipped cream for a subtle sweetness.
Serve with fresh berries for added color and flavor contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the whipped cream separate and add just before serving for best texture. Reheat the cake at room temperature; avoid microwaving to maintain its lightness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular lime juice and zest can be used, though key limes provide a distinctive tartness that makes this cake special.

Can I make this cake gluten-free?

Substitute cake flour with a gluten-free flour blend suitable for cakes, but be careful folding to maintain the batter’s airiness.

Perfect Key Lime Angel Food Cake Recipe

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4.8 from 296 reviews

This Perfect Key Lime Angel Food Cake is a light and airy dessert infused with fresh key lime juice and zest for a bright, tangy flavor. Fluffy angel food cake is topped with a zesty key lime glaze that seeps into the cake for extra moisture and flavor, then served with whipped cream accented by lime zest for a refreshing, citrusy finish.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Cake:

2 tbsp key lime juice (freshly squeezed for brighter flavor)
1 1/2 cups egg whites (from 10–12 large eggs, at room temperature for best volume)
1/2 tsp lime peel (finely grated)
1 cup cake flour (sifted to ensure a light, airy cake)
1 1/2 cups granulated sugar
1 1/2 tsp cream of tartar (helps stabilize egg whites)
1/2 tsp salt

For the Glaze:

1 cup powdered sugar
3 to 4 tbsp key lime juice
1 tsp lime zest (for a fresh, aromatic finish)

For the Whipped Cream:

1 cup heavy cream (chilled, for optimal whipping)
1/2 tsp lime zest
1 tbsp sugar

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking once the batter is prepared.
Beat the Egg Whites: In the bowl of an electric mixer, 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, which should take a few minutes.
Incorporate Sugar and Cake Flour: Reduce mixer speed to low and gradually add 1 1/2 cups granulated sugar, mixing until just combined. Then gently fold in 1 cup sifted cake flour using a spatula, being careful not to deflate the batter. Pour the batter into an ungreased 9 or 10-inch angel food tube pan. Bake for 35-40 minutes until golden brown and the cake springs back when lightly touched. Allow it to cool completely in the pan.
Prepare and Drizzle the Key Lime Glaze: In a small bowl, combine 1 cup powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest. Stir until smooth. Poke small holes in the cooled cake with a skewer or fork, then drizzle the glaze over the cake, allowing it to soak through.
Make the Lime Whipped Cream: In a large bowl, add 1 cup chilled heavy cream, 1 tablespoon sugar, and 1/2 teaspoon grated lime zest. Beat on high speed for 3-4 minutes until stiff peaks form and the cream is thick and creamy. Optionally add more lime zest for extra citrus flavor. Serve the whipped cream alongside or on top of the cake.

Notes

Use room temperature egg whites for maximum volume and stability in the cake batter.
Do not grease the angel food cake pan to allow the batter to cling and rise properly.
Make sure to gently fold the flour into the egg whites to maintain the cake’s airy texture.
Poking holes before adding glaze helps the cake absorb the citrus flavor deeply.
Chill the heavy cream before whipping for best results with the lime whipped cream.

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