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Lime Pudding Cakes

 Lime Pudding Cakes
This old-time dessert was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too.
6 ServingsPrep: 20 min. Bake: 40 min.


  • 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup lime or lemon juice
  • 1 teaspoon grated lime or lemon peel
  • 3 eggs, separated
  • 1-1/4 cups 2% milk


  • In a small bowl, beat butter and sugar until crumbly. Add the flour,
  • salt, lime juice and peel; mix well. Beat in egg yolks and milk
  • until smooth. In another bowl, beat egg whites until stiff peaks
  • form; gently fold into batter.
  • Pour into six ungreased 6-oz. custard cups. Place cups in a large
  • baking pan; add 1 in. of boiling water to pan.
  • Bake, uncovered, at 325° for 40-45 minutes or until a knife
  • inserted near the center comes out clean and top is golden. Serve
  • warm or at room temperature. Yield: 6 servings.
Nutritional Facts: 1 cake equals 324 calories, 8 g fat (4 g saturated fat), 121 mg cholesterol, 181 mg sodium, 60 g carbohydrate, trace fiber, 6 g protein.