The application of unconventional fruit parts on food products may contribute to enhancing their nutritional value. The present study aimed to use the lime peel flour from the species Citrus × latifolia, commonly known as Tahiti lime, in order to increase the fiber content in lime cake. The flour was obtained through drying in oven at 105ºC for 20 hours, blending, and sifting with a 28 mesh sieve. From a standard lime cake formulation and the produced flour’s fiber quantity, we obtained cake formulations with 1%, 1.5% and 3% added peel flour, which were then submitted to nutritional composition and sensory analyses. The sensory acceptability was evaluated using a 9-point structured hedonic scale. Humidity was determined through drying in oven at 105º C; protein content through the Kjeldahl method; lipids determination through the Soxhlet method; ashes through incineration in muffle furnace; and dietary fiber content through the enzymatic-gravimetric method. The obtained results were evaluated through OriginPro® 6.0 software. The flour produced contains 67.7% fiber, thus considered to be a high fiber food product. The 1% and 1.5% added flour formulations were well accepted, scoring over 7 points for global acceptance, not differing from the sample without the flour. They also showed significantly higher dietary fiber contents – 0.82% and 5.35% respectively for the 1% and 1.5% added peel flour samples – than the standard formulation (0.69%). The 1.5% added peel flour cake may therefore be considered a good source of fibers. In conclusion, the lime peel flour has beneficial nutritious properties able to enhance food products and the production of cakes added of such flour is a viable alternative for increasing their dietary fiber content.