Dessert

Perfect Key Lime Angel Food Cake Recipe

BySana Jeannette January 19, 2026January 19, 2026

Introduction

This Perfect Key Lime Angel Food Cake combines the light, airy texture of classic angel food with the bright, tangy flavor of fresh key limes. Topped with a zesty glaze and lime-infused whipped cream, it’s a refreshing dessert that’s perfect for warm weather or any occasion that calls for a citrusy treat.

The image shows a thick square slice of cake with a golden brown top layer and a soft, white, fluffy middle layer. The cake slice sits on a white plate and is topped with a dollop of white whipped cream sprinkled with finely grated green lime zest. Around the cake slice on the plate are three lime wedges and a small green mint leaf. The background consists of a white marbled surface with parts of two other plates holding similar cake slices and a whole lime visible. A light green and white textured cloth is positioned in the foreground near the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup powdered sugar
3 to 4 tbsp key lime juice

1 tsp lime zest

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

1 tbsp sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) so it’s ready when your batter is prepared.
Step 2: In the bowl of an electric mixer, combine the room temperature egg whites, 2 tablespoons key lime juice, cream of tartar, salt, and 1/2 teaspoon finely grated lime peel. Beat on high speed until stiff peaks form and the mixture is glossy.

Step 3: Reduce mixer speed to low. Gradually add the granulated sugar, mixing until just combined. Then gently fold in the sifted cake flour using a spatula, mixing only until incorporated to avoid deflating the batter. Pour into an ungreased 9 or 10-inch angel food tube pan.
Step 4: Bake for 35-40 minutes until the cake is golden and springs back when lightly touched. Let the cake cool completely in the pan before removing.
Step 5: For the glaze, mix powdered sugar, 3 to 4 tablespoons key lime juice, and 1 teaspoon lime zest until smooth. Poke small holes in the cooled cake with a skewer or fork, then drizzle the glaze evenly over the cake, allowing it to soak in.

Step 6: To make the lime whipped cream, beat heavy cream, 1 tablespoon sugar, and 1/2 teaspoon lime zest on high speed for 3-4 minutes until stiff peaks form. Serve alongside or spread on slices of cake.

Tips & Variations

Use freshly squeezed key lime juice for the brightest, most authentic flavor.
Sift your cake flour to keep the cake light and airy.

Be careful not to overmix when folding in the flour to preserve the airiness of the egg whites.
If you can’t find key limes, regular lime juice and zest work well as a substitute.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Keep the glaze and whipped cream separate until ready to serve to maintain freshness. Reheat slices briefly at room temperature or enjoy chilled.

How to Serve

A close-up view of a single slice of white cake with a golden brown crust on the outside layer, topped with a fluffy white whipped cream layer sprinkled with light green zest. The inside of the cake is spongy and white, showing a soft texture. Next to the cake slice on a white plate is a wedge of green lime. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used as a substitute if key limes are unavailable. The flavor will be slightly different but still delicious and bright.

Why is cream of tartar used in this recipe?

Cream of tartar helps stabilize the egg whites, allowing them to reach and hold stiff peaks, which is essential for the cake’s light and airy texture.