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!
Get ready for summer with this deliciously sweet and tangy cake recipe. Made with real key limes this cake is incredible. Every bite is heavenly and the layers of textures pair so well together that this key lime cake is a perfect addition to finish any meal. Serve it up on the weekends, at a party, or any other occasion that seems fit. Top your key lime custard cake off with some powdered sugar for a simple yet elegant finishing touch.
What Is Pudding Cake?
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.
- Granulated sugar
- Cream of tartar
- Key lime juice
- Key lime zest
- All-purpose flour
- Half and half
For the exact measurements needed, please see the recipe card below.
How to Make Key Lime Pudding Cake
- Preheat your oven to 350 degrees F.
- In a mixing bowl beat the egg whites on high speed until they are nice and foamy. Gradually add in 1/4 cup of sugar and cream of tartar until the egg whites look glossy and stiff peaks form, then set the bowl aside.
- In another mixing bowl combine the remaining sugar with the butter and beat until creamy.
- Add in the egg yolks, key lime zest, and key lime juice.
- Add in the flour and salt and mix at low speed until incorproated.
- Stir in the half and half.
- Gently fold in your egg white mixture.
- Pour the cake batter into a 1 1/2 quart casserole dish and place that inside of a 9×13 baking dish. Fill the 9×13 baking dish with boiling hot water until the water is 1/2 inch deep.
- Bake in the oven for 45-55 minutes or until golden in color.
- Remove the cake from the water and allow it to cool for 10 minutes.
What is half and half?
Half and half is a dairy-based liquid found in the milk section of your grocery store. Near the coffee creamers, buttermilk, and heavy cream. It’s a blend of half cream and half milk, which is how it gets its name.
How Long is Pudding Cake Good For?
This cake is good for up to 3 days if kept well covered and stored in the fridge but it tastes best when served the same day that it was made. I recommend making it and serving it on the same day because that’s when the textures and flavors are best.
Can I Freeze Lime Pudding Cake?
No, unfortunately, this is not one of those recipes that do well when frozen. I recommend making it the same day you plan on eating it and keeping leftovers stored in the fridge.
- 3 eggs, separated
- 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 water 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.
- The cake is best when consumed the same day as served.
Amount Per Serving Calories 325Total Fat 17gSaturated Fat 10gCholesterol 122mgSodium 98mgFiber 0gSugar 35gProtein 5g