Key Lime Angel Food Cake

Key Lime Angel Food Cake

Oh Monday, why do you have to creep up on us so quickly? 

To make your Monday a little sweeter, I share with you the perfect summer “thyme” angel food cake. 

I heart angel food cake.  It is one dessert I can enjoy without the guilt.  Load it up with fresh berries and a dollop of whipped cream, and I would take that over a triple layer chocolate cake anyday.

Angel food cake reminds me of summer, although I enjoy it all year long.  One of my favorite ways to make it is to cut the cake up into cubes and serve it as a trifle.  It is a dessert I enjoy serving often since I know everyone will love it.

Key Lime Angel Food Cake

Last week I asked what recipe from my Summer Thyme cookbook  you would like me to feature.  The responses were great, thank you!  It was a close race between Maple Chipotle Glazed Corn on the Cob and this Key Lime Angel Food Cake.  I am thrilled this angel food cake had the most votes.  If you like key lime desserts, you will love this cake.  It is fresh and light with a hint of key lime.  Top with a key lime glaze and serve with a lime whipped cream, this dessert will quickly become a new favorite.

Spend more “thyme” with Mother Thyme.
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Key Lime Angel Food Cake

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8


  • 1 1/2 cups egg whites (about 1012 large eggs, room temperature)
  • 2 tablespoons key lime juice
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon lime zest
  • 1 1/2 cups sugar
  • 1 cup cake flour

Key Lime Glaze

  • 1 cup confectioners sugar
  • 34 tablespoons key lime juice
  • 1 teaspoon lime zest

Fresh Lime Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon lime zest


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using an electric mixer beat eggs whites, key lime juice, cream of tartar, salt and lime zest on high speed until stiff peaks form.
  3. Reduce speed to low and gradually stir in sugar until just combined.
  4. Gradually sprinkle in cake flour and gently fold into mixture.  Don’t over mix.  Pour batter in a 9 or 10 inch angel food tube pan and bake for 35-40 minutes until golden brown and springs back when touched.  Let cool completely before carefully removing from pan.

Key Lime Glaze

  1. In a small bowl stir together confectioners sugar, key lime juice and lime zest.  Poke small holes on top of cake and drizzle glaze over cake.

Fresh Lime Whipped Cream

  1. Add heavy whipping cream, sugar and lime zest to a large bowl. Using an electric mixer, beat on high for 3-4 minutes until it becomes thick and creamy.


Recipe from the Summer Thyme cookbook

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  1. Arguably the best cake I’ve ever put in my mouth! I do recommend sifting the flour into the egg whites though. I sifted half (only half because I was afraid of making the cake too dense) and I had a few lumps. I also tried using carton egg whites for this and never whipped so I threw them away and tried again using fresh eggs. I also made a lime curd from the leftover yolks (6 yolks, 1.5 cups sugar, 1/4 cup butter, pinch of salt, 3/4 cup of lime juice, 2 tbsp zest) and it will be a delicious addition to this cake.

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