Introduction

This Perfect Key Lime Angel Food Cake is a light and refreshing dessert that combines airy sponge with vibrant citrus flavor. It’s ideal for warm days or when you want a dessert that’s sweet yet tangy and delightfully fluffy.

A square piece of cake sits on a white plate with a white marbled background. The cake has three layers: a golden-brown crust at the bottom, a thick middle layer of soft, white fluffy cake, and a thin golden-brown crust on top. A large dollop of white whipped cream is placed on top of the cake, sprinkled with small green lime zest strands. Two lime halves rest on the plate on either side of the cake, alongside a small green mint leaf and part of a green and white striped cloth visible in the corner. Blurred slices of the same cake and a green lime are seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup powdered sugar (for glaze)
3 to 4 tbsp key lime juice (for glaze)
1 tsp lime zest (for glaze)
1 cup heavy cream (chilled, for whipped cream)
1/2 tsp lime zest (for whipped cream)
1 tbsp sugar (for whipped cream)

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 egg whites, 2 tablespoons of 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 becomes glossy.
Step 3: Reduce the mixer speed to low and gradually add the granulated sugar, mixing until just combined. Carefully sprinkle in the sifted cake flour and gently fold it into the egg white mixture using a spatula until just incorporated. Pour the batter into an ungreased 9 or 10-inch angel food tube pan.
Step 4: Bake for 35-40 minutes, or until the cake is golden brown 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 in a small bowl until smooth. Poke small holes on top of the cooled cake with a skewer, then drizzle the glaze over it to soak in.
Step 6: To make the lime whipped cream, beat the chilled heavy cream with sugar and 1/2 teaspoon lime zest on high speed for 3-4 minutes until stiff peaks form. Serve alongside or on top of the cake.

Tips & Variations

Use freshly squeezed key lime juice for the best bright and tangy flavor.
Folding the cake flour gently preserves the airy texture—avoid overmixing.
You can substitute regular lime if key limes aren’t available, but the flavor will be slightly different.
Serve with fresh berries for added color and freshness.
For a dairy-free option, try coconut cream instead of heavy cream for the topping.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. The glaze and whipped cream are best added fresh before serving. To reheat, bring the cake to room temperature; it is best enjoyed cold or at room temperature rather than warmed.

How to Serve

A square piece of cake sits on a white plate. The cake has two layers: the bottom layer is a soft, creamy white with a light texture, and the top layer is golden brown and slightly crisp. On top of the cake is a dollop of white whipped cream sprinkled with small bits of green lime zest. Around the cake on the plate are several lime slices and a small green mint leaf. The plate is on a white marbled surface, and parts of two other plates with similar cake pieces are visible around it. A green and white striped cloth is softly folded near the bottom edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites instead of fresh eggs?

Yes, pasteurized egg whites can be used and are a safe alternative, but make sure they are at room temperature for optimal volume when beating.

How do I prevent the cake from sticking to the pan?

Angel food cakes require an ungreased pan to climb the sides properly and rise. After cooling completely upside down in the pan, the cake should release easily with a gentle loosen around the edges using a thin knife.