This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. —Ethel Kozma, Westport, New York
Lime Pudding Cakes
Lime Pudding Cakes
Prep Time
20 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 2 tablespoons butter, softened
- 1-1/2 cups sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon grated lime or lemon zest
- 1/2 cup lime or lemon juice
- 1-1/4 cups 2% milk
- 3 large eggs, room temperature, separated
Directions
- Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime zest and juice; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
- Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups.
- Bake, uncovered, until a knife inserted in the centers comes out clean and tops are golden, 40-45 minutes. Immediately remove cups from water bath to a wire rack. Serve warm or at room temperature.
Nutrition Facts
1 pudding cake: 324 calories, 8g fat (4g saturated fat), 121mg cholesterol, 181mg sodium, 60g carbohydrate (53g sugars, 0 fiber), 6g protein.
Loading Popular in the Community
Loading Reviews
