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Key Lime Angel Cake Recipe

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★★★★

3.9 from 52 reviews

This refreshing Key Lime Angel Cake is a light and airy dessert featuring delicate angel food cake infused with zest and juice of fresh key limes. Topped with a tangy lime glaze and a dollop of sweet lime-scented whipped cream, this cake offers a perfect balance of sweet and tart flavors. Ideal for spring and summer gatherings, the cake is baked to fluffy perfection and cooled in its tube pan to maintain its structure.

Ingredients

Scale

Angel Cake Batter

  • 2 tbsp key lime juice
  • 1.5 cups egg whites (room temperature)
  • 0.5 tsp lime peel (finely grated)
  • 1 cup cake flour (sifted)
  • 1.5 cups granulated sugar
  • 1.5 tsp cream of tartar
  • 0.5 tsp salt

Glaze

  • 1 cup powdered sugar
  • 3 to 4 tbsp key lime juice
  • 1 tsp lime zest

Whipped Cream

  • 1 cup heavy cream (chilled)
  • 1 tbsp sugar (for whipped cream)
  • 0.5 tsp grated lime zest

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat for even baking.
  2. Beat the egg whites and flavorings: In a clean bowl, beat the egg whites along with the key lime juice, cream of tartar, salt, and finely grated lime peel on high speed until stiff, glossy peaks form. This step builds the airy structure of the cake.
  3. Fold in sugar and flour: Gently fold the granulated sugar and sifted cake flour into the egg white mixture at low speed until just combined, being careful not to deflate the batter to maintain its light texture.
  4. Bake the cake: Pour the batter into an ungreased 9- or 10-inch tube pan. Bake in the preheated oven for 35 to 40 minutes until the cake is golden and springs back lightly when touched.
  5. Cool the cake inverted: Immediately invert the tube pan onto a cooling rack and let the angel cake cool completely in the pan. This prevents the cake from collapsing.
  6. Prepare and apply the glaze: Whisk the powdered sugar with 3 to 4 tablespoons of key lime juice and lime zest to make a smooth glaze. Poke small holes over the surface of the cooled cake and drizzle the glaze evenly to infuse flavor and moisture.
  7. Make lime whipped cream and serve: Beat the chilled heavy cream with the sugar and grated lime zest until stiff peaks form. Serve the whipped cream alongside slices of the key lime angel cake for a refreshing finish.

Notes

  • Ensure egg whites are at room temperature for maximum volume when whipped.
  • Do not grease the tube pan to allow the cake to cling and rise properly.
  • Folding must be gentle to keep the batter light and airy.
  • The glaze can be adjusted to your preferred tartness by varying the lime juice quantity.
  • Chill the whipped cream bowl and beaters for best results.
  • This cake is best served the same day for ultimate freshness but can be refrigerated covered overnight.

Keywords: Key Lime Angel Cake, angel food cake, lime dessert, light cake, summer dessert, citrus cake

Find it online: https://foodiecara.com/key-lime-angel-cake-recipe/