Description
A light and fluffy Key Lime Angel Food Cake that captures the essence of summer with its refreshing citrus flavor.
Ingredients
Scale
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 10 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon key lime zest, freshly grated
- 4 tablespoons key lime juice, divided
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F and position a rack in the lower third.
- Sift the cake flour with 3/4 cup of granulated sugar into a bowl and set aside.
- Beat the egg whites with the cream of tartar and salt on medium speed until frothy (about 1-2 minutes).
- Add the vanilla extract and the key lime zest. Gradually incorporate the remaining 3/4 cup granulated sugar, increasing the mixer’s speed to high, until you achieve stiff, glossy peaks (approximately 3-5 minutes).
- Gently fold the dry flour mixture into the meringue in three parts, being careful not to deflate the whites.
- Fold in 2 tablespoons of the key lime juice, ensuring it’s well distributed.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top.
- Bake for 35 to 40 minutes until golden and springy.
- Invert the pan onto a bottle or funnel and let the cake cool completely for about 1 hour.
- Whisk the confectioners’ sugar with the milk and remaining key lime juice until smooth to make the glaze.
- Run a thin knife around the edges of the pan, transfer to a serving plate, and drizzle the glaze over the top.
Notes
For best results, use fresh key limes. Refrigerate the cake covered for up to 5 days or freeze unglazed for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 20g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg