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Key Lime Angel Food Cake

An elegant, feather-light dessert that balances tart key lime with the pure texture of angel food cake, perfect for celebrations or a quiet afternoon.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 tablespoons key lime juice, freshly squeezed
  • 1.5 cups egg whites (from 10 to 12 large eggs, at room temperature) Ensure egg whites are at room temperature for maximum volume.
  • 0.5 teaspoon lime peel, finely grated
  • 1 cup cake flour, sifted
  • 1.5 cups granulated sugar Gradually add sugar once whites are foamy.
  • 1.5 teaspoons cream of tartar
  • 0.5 teaspoon salt
Glaze Ingredients
  • 1 cup powdered sugar
  • 3-4 tablespoons key lime juice Adjust based on preferred tartness.
  • 1 teaspoon lime zest
Whipped Cream Ingredients
  • 1 cup heavy cream, chilled
  • 0.5 teaspoon lime zest
  • 1 tablespoon sugar

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Prepare a 9 or 10-inch angel food tube pan — do not grease it.
  2. In the bowl of an electric mixer, combine egg whites, 2 tablespoons key lime juice, cream of tartar, salt, and 1/2 teaspoon lime peel. Beat on high speed until stiff peaks form.
  3. Reduce mixer speed to low, gradually add granulated sugar until just combined. Carefully fold in sifted cake flour.
Baking
  1. Pour the batter into the ungreased tube pan and bake for 35–40 minutes until the top is a pale, golden hue.
  2. Allow to cool completely, inverted if needed, until the cake releases from the pan.
Glazing
  1. Mix powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest to make the glaze.
  2. Poke small holes across the surface of the cooled cake and drizzle the glaze over.
Whipped Cream
  1. Beat heavy cream, 1 tablespoon sugar, and 1/2 teaspoon lime zest until stiff peaks form.
  2. Dollop or pipe this over slices when serving.

Notes

Store leftover cake unglazed or glazed in an airtight container in the refrigerator for up to 3 days. If you’ve added whipped cream, consume within 24–48 hours. Freeze unglazed slices wrapped tightly in plastic and foil for up to 1 month.