Key Lime Pudding Cake is a creamy, sweet dessert that's perfect for summer. A tart refreshing cake batter, flavored with key lime, magically bakes into two separate layers, a light airy sponge cake with a tangy custardy pudding underneath. Made in individual ramekins, it's the ideal serving size for picnics, barbecues, and special occasions.
Table of contents
Delicious summer dessert
I have the perfect dessert for summer! This tropically inspired key lime pudding cake is creamy, sweet, rich, and refreshing. What makes it perfect for a hot day is how light it tastes. It's a combination of a moist and tender sponge cake, rich with fresh lime flavor, over a creamy, rich key lime custard pudding.
Incredible key lime treats
And, if you've been following me for a while, you know how much I love anything with key lime flavor. That wonderful citrus flavor that is the perfect combination of sweet and tart. It's hard to pick my favorite things but just to name a few - Authentic Key Lime Pie, Key Lime Salsa, and my Key Lime Colada.
What you'll love about this key lime cake
It's always amazing that one easy-to-make cake batter can separate into two distinctly different layers while baking. It's kind of similar to a Magic Cake.
The top layer is a light-as-air spongy cake with a wonderfully tart key lime flavor. Hidden beneath is a creamy, tangy key lime pudding that is cool on the tongue and a perfect foil for the cake. The combination of textures is just amazing!
And yes, it's yellow, the authentic color of anything key lime. Just take a look at the luscious sunshine-y deliciousness inside this pudding cake!
This magical cake has only 8 ingredients and is super easy to make. Don't let that water bath fool you into thinking this dessert is hard to make because it couldn't be simpler.
It takes 15-20 minutes with a mixer and the hardest thing is just waiting for the egg whites to form stiff peaks. Then pour the batter into the sugar-coated ramekins, place in a pan of water, and bake. The oven does all the rest.
And you'll love that this recipe makes individual servings, perfect for servings at picnics, barbecues, or special occasions.
Ingredients
You'll need to gather your ingredients to get started baking. Here's a handy list and note there's a printable recipe card below with the exact measurements for each.
- Butter
- White granulated sugar
- Eggs
- Buttermilk - see note section in recipe card for how to make your own
- Key lime zest
- Key lime juice - it's best to use fresh key limes but if you can't find them, you can use regular limes and squeeze for fresh lime juice but the flavor will not be as bright and tart.
- All purpose flour
- Salt
- Powdered sugar - for a sweet finish
How to make key lime pudding cake
Making this cake is super simple. Here you'll find photos and steps to guide you through the process.
- Divide eggs and place egg yolks into a large bowl, reserving whites in a separate bowl. Pour in buttermilk.
- Add lime juice.
- Sprinkle in zest.
- Stir in flour, sugar, and salt and continue mixing until combined.
- In a medium bowl, beat the egg whites until stiff peaks form then pour mixture into the cake batter.
- Fold in lightly with a rubber spatula until just combined.
- Pour batter evenly between the six ramekins and place them in a pan large enough to hold all of them. Fill the pan with hot water until it reaches ½ way up the sides of the ramekins.
- Heat oven to 325°F and place the pan with the ramekins on center oven rack. Bake for 55-60 minutes. The pudding cake will have a golden brown top and the edges will be set and have pulled slightly away from the sides of the ramekin. Remove the cakes from the pan of water and set them on a wire rack to cool.
- Once cool, sprinkle the top of each cake with powdered sugar and either dig in or store in the refrigerator. It really is the perfect summer dessert!
Recipe variation
Don't care for key limes? Substitute lemon zest and lemon juice and you'll have the perfect bright and tangy dessert.
How to store pudding cake and how long it lasts
To store: Allow the cakes to cool to room temperature. Cover the cakes with plastic wrap and store them in the refrigerator. They will last up to 5 days.
To freeze: Cover the cooled cakes with a layer of plastic wrap and another layer of aluminum foil. Freeze them for up to 3 months. Thaw them in the fridge overnight.
Frequently asked questions
A pudding cake, unlike the standard cake, is made by folding whipped egg whites into a thin batter that contains just a little flour. When baked, the batter divides into a sponge cake layer on top and a pudding layer on the bottom.
The water bath, which is just a pan of water that rises halfway up the side of the dishes, helps to insulate the pudding layer, creating more of a custard, while helping the cake to rise high from the moist humid environment.
The timing is fairly accurate on these ramekins. When the edges are set and have pulled away from the side and the top has browned, they are done.
More key lime recipes
Key Lime Bread - is the perfect quick bread for summer. Zesty key limes flavor a moist, tender pound cake-like bread filled with bits of white chocolate and chunks of salty nuts finished with a glaze of rich white chocolate.
Key Lime Smoothie - a healthy breakfast that tastes like key lime pie in a glass.
Key Lime Coolers - are light sugar-coated cookies that are both tart and sweet. Perfect for picnics & after school treats.
Also, try my lime jello dessert with pineapple and marshmallows.
Find lots more easy dessert recipes here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Key Lime Pudding Cake
Ingredients
- 2-3 Tablespoons butter
- 1 ⅓ cup sugar + extra for sprinkling
- 4 eggs separated
- 1 ⅓ cup buttermilk
- 2 Tablespoons lime zest
- ¼ cup key lime juice
- ½ cup flour
- ½ teaspoon salt
- Powdered sugar
Instructions
- Preheat oven to 325 degrees. Prepare six 6-oz. individual ramekins by coating sides and bottom with butter then sprinkling with some sugar. Set aside.
- In a large mixing bowl, combine egg yolks, buttermilk, lime zest and lime juice, mixing well.
- Add flour, sugar and salt and continue mixing until combined.
- In small bowl, beat egg whites until stiff peaks form.
- Fold beaten egg whites gently into egg-lime mixture.
- Divide batter evenly between the prepared ramekins.
- Place all six ramekins in a pan large enough to hold them side by side.
- Fill the pan with water until it reaches halfway up the sides of the ramekins.
- Place in oven and bake 55-60 minutes.
- Remove ramekins from water bath and let cool on wire rack. When cool, sprinkle top with powdered sugar and store in refrigerator.
Notes
Nutrition
This post has been updated with new photos and easy step-by-step directions. It was first published on September 9th, 2014.
Amy | amycaseycooks says
I love key lime anything! These pudding cakes look delicious. I can't wait to try the recipe.
Linda Warren says
If you love key lime, you'll love this! Hope you get a chance to try it!