Tender key lime flavored cake has a soft, pudding-like layer hidden underneath. This key lime pudding cake is light, tangy and perfect for summer!
I was talking to a friend the other day about our kids. My friend was telling me she likes to parent by fear. She likes to tell them all the bad things that can happen if they make bad choices. while I try very hard to tell the kids only what they need to know. I’m not saying my parenting style is better, it is just different. I am a product of parents that taught my fear. I grew up to be very timid, fearful, worried and insecure. Will my kids grow up to be better than hers? Not necessarily. My kids could grow up to be too gullible or naive. Or perhaps they’ll be too sure of themselves and disregard consequences. What I find with parenting is now matter what you do there is a strong chance you are going to mess up your kid in some small, unforeseen way. I’m sure my parents had no idea that I would spend more time worrying about life than enjoying it. I am happy to report that having kids and growing older has changed my outlook. I worry less about what could happen and just focus on today.
And today I focused on the cake. I made this recipe several times during the course of the day because I had to be sure I got a perfect consistency. Pudding cake has a soft cake layer that bakes up over pudding-like layer underneath. It is all quite magical really, the way the cake and pudding separate in one dessert. This cake has quite the sunny flair with its tart key lime flavor. Key lime is my favorite summer flavor, from Key Lime Vodka Collins to Key Lime Homemade Waffles it makes an appearance often in my kitchen. This pudding cake will appear often as well, it is the perfect ending to any summertime meal.
Key Lime Pudding Cake
- 3 eggs, seperated
- 1 cup of sugar
- 1/8 teaspoon cream of tartar
- 1/3 cup softened butter
- 1 tablespoon key lime zest
- 1/4 cup key lime juice
- 1/4 cup flour
- 1/8 teaspoon salt
- 1 cup half and half
Preheat the oven to 350 degrees.
Beat egg whites with a whisk on high speed until foamy. Gradually beat in 1/4 cup of sugar and cream of tartar until egg whites are glossy and stiff peaks form. Set aside.
In a separate bowl combine remaining sugar and butter; beat until creamy. Add egg yolks, key lime zest, key lime juice. Add flour and salt on low speed until incorporated. Stir in half and half. Gently fold in egg whites.
Pour batter into a 1 1/2 quart casserole dish. Place dish in a 13 x 9 inch pan and pour boil watr into the pan up to a 1/2 inch deep. Bake for 45-55 minutes or until golden. Remove cake from water and allow it to cool for 10 minutes.
Cake is best when consummed the same day as served.