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, topped with a tangy key lime glaze and a fluffy lime whipped cream. It’s a refreshing twist on traditional angel food cake, perfect for a summer treat or any occasion where a citrusy, delicate dessert is desired.
- 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)
- 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
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). This ensures your oven is at the correct temperature for baking the cake evenly.
- Beat the Egg Whites: In the bowl of an electric mixer, combine the 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 will take a few minutes and gives volume and stability to the cake.
- Incorporate Sugar and Cake Flour: Reduce mixer speed to low and gradually add the 1 1/2 cups granulated sugar, mixing until just combined. Then carefully sprinkle in the 1 cup sifted cake flour and gently fold it into the egg white mixture using a spatula or spoon. Mix only until just incorporated to avoid deflating the batter. Pour this batter into an ungreased 9 or 10-inch angel food tube pan and bake for 35-40 minutes until golden brown and the cake springs back when touched lightly. Let the cake cool completely in the pan before removing.
- 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, stirring until smooth. Poke small holes in the cooled cake’s top with a skewer or fork. Drizzle the glaze evenly over the cake, letting it soak into the holes to infuse it with bright lime flavor.
- Make the Lime Whipped Cream: In a large bowl, combine 1 cup chilled heavy cream, 1 tablespoon sugar, and 1/2 teaspoon grated lime zest. Beat on high speed using an electric mixer for 3-4 minutes until stiff peaks form and the whipped cream is thick and creamy. Serve this whipped cream alongside or on top of the glazed cake for a luscious finish.
Notes
- Use room temperature egg whites for better volume in the cake.
- Do not grease the angel food cake pan; the batter needs to cling to the pan sides to rise properly.
- Gently folding the flour into the egg whites helps maintain the cake’s airy texture.
- Allow the cake to cool completely in the pan upside down to preserve its shape and texture.
- The glaze soaks into the cake through poked holes, enhancing moisture and lime flavor.
- Chill heavy cream well before whipping for best results.
Keywords: key lime cake, angel food cake, lime dessert, light cake, citrus cake, lime glaze, whipped cream topping
