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Key Lime Angel Food Cake

A light and fluffy dessert infused with the zesty flavor of key lime, perfect for summer gatherings and family celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup cake flour Look for high-quality cake flour for best results; you can substitute with all-purpose flour lightly sifted, although the texture will vary slightly.
  • 1.5 cups granulated sugar I love using organic sugar for its clean taste.
  • 10 large egg whites Make sure they are at room temperature for optimal volume.
  • 1 teaspoon cream of tartar A must-have for stabilizing the egg whites.
  • 0.25 teaspoon salt Enhances the overall flavor.
  • 1 teaspoon key lime zest Bring out that zesty flavor!
  • 4 tablespoons key lime juice, divided Fresh-squeezed is best!
  • 1 teaspoon vanilla extract Use pure vanilla extract for a depth of flavor.
  • 0.5 cup confectioners’ sugar For the glaze; sift it to eliminate lumps.
  • 2 tablespoons milk Whole milk is recommended for creaminess.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and position a rack in the lower third.
  2. In a bowl, sift together the cake flour with 3/4 cup of the granulated sugar. Set it aside.
  3. In a large mixing bowl, beat your egg whites, cream of tartar, and salt on medium speed until frothy.
  4. Add the vanilla extract and key lime zest. Gradually add the remaining 3/4 cup of granulated sugar while continuing to beat until stiff, glossy peaks form.
  5. Gently fold the dry flour mixture into the meringue in three additions using a rubber spatula.
  6. Carefully fold in 2 tablespoons of the key lime juice.
  7. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
Baking
  1. Bake in your preheated oven for 35 to 40 minutes, or until the cake is golden and springs back when lightly touched.
  2. Immediately invert the pan over a bottle or funnel to let the cake cool completely.
Finishing Touches
  1. While the cake cools, whisk together the confectioners’ sugar with the milk and the remaining 2 tablespoons of key lime juice until smooth.
  2. Once the cake is cooled, run a thin knife around the edges of the pan to release it and flip it onto a serving plate.
  3. Drizzle the glaze over the top of your cake and serve.

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days. This cake can be made gluten-free by substituting the cake flour with a gluten-free flour blend suitable for baking.