Perfect Key Lime Angel Food Cake Recipe
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.
- 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
