Key Lime Pudding Cake
Key Lime Pudding Cake is a light dessert that's perfect for summer. A bit of magic transforms it into an airy sponge cake with creamy key lime pudding.
Servings: 6 servings
Calories: 322kcal
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
NO BUTTERMILK? NO PROBLEM!
Don’t have buttermilk? Make your own by adding a little over 1 Tablespoon of lemon juice to a measuring cup and adding milk up to the 1-1/ 3 cup line. Let sit for 5 minutes and voila – buttermilk!
Nutrition
Calories: 322kcal | Carbohydrates: 56g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 326mg | Potassium: 135mg | Fiber: 1g | Sugar: 47g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
