Perfect Key Lime Angel Food Cake Recipe
This Perfect Key Lime Angel Food Cake is a light, airy dessert infused with fresh key lime juice and zest. Made with whipped egg whites and cake flour, it offers a delicate texture combined with a tangy key lime glaze and a luscious lime-infused whipped cream topping. Ideal for citrus lovers seeking a refreshing, summery cake with a perfect balance of sweet and tart flavors.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- 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)
- 1 1/2 cups egg whites (from 10–12 large eggs, at 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
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
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so that it reaches the proper temperature by the time your batter is ready for baking.
- Beat the Egg Whites: In the bowl of an electric mixer, combine 1 1/2 cups egg whites at room temperature, 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 stabilizes the mixture and creates an airy structure.
- Incorporate Sugar and Cake Flour: Lower the mixer speed to low and gradually add 1 1/2 cups granulated sugar, mixing until just combined. Then, gently sprinkle in 1 cup sifted cake flour and fold it in with a spatula carefully to avoid deflating the whipped egg whites. Pour the batter into an ungreased 9 or 10-inch angel food tube pan. Bake for 35-40 minutes until the cake is golden brown and springs back when lightly touched. Let the cake cool completely in the pan before removing.
- Prepare and Drizzle the Key Lime Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest until smooth. Use a skewer or fork to poke small holes in the top of the cooled cake, then drizzle the glaze evenly over it to allow the flavors to soak in deeply.
- 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 becomes thick and creamy. Serve the whipped cream alongside or spread on top of the cake for a fresh, citrusy finish.
Notes
- Make sure egg whites are at room temperature for maximum volume when whisking.
- Do not grease the angel food cake pan to allow the batter to cling and rise properly.
- Poking holes before glazing helps the cake absorb more flavor of the key lime glaze.
- Use freshly squeezed key lime juice for the best and brightest lime flavor.
- Allow the cake to cool completely before removing from the pan to prevent collapse or cracking.
Keywords: Key Lime Angel Food Cake, Light Citrus Cake, Angel Food Cake, Key Lime Dessert, Low Fat Cake
