Key Lime Pudding Cakes

Key Lime Pudding Cakes are light, creamy citrus desserts that magically separate as they bake in a water bath, creating a silky key lime pudding layer over a tender cake base. Made with LorAnn Super-Strength Key Lime Flavor (or Lime Flavor), they deliver bright, authentic key lime flavor in an easy yet elegant dessert that feels refreshing and indulgent.

Ingredients

2 teaspoons butter (for greasing ramekins)
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup buttermilk
1 teaspoon LorAnn Super-Strength Key Lime Flavoring
2 tablespoons lime juice

Directions

Preheat oven to 325º F.

Using about 2 teaspoons butter, generously butter and flour 4 custard cups or ramekins (6-ounce size).

In a small bowl, whisk together sugar, flour and salt; set aside.

In a large bowl, add the egg yolks, buttermilk, LorAnn Super-Strength Key Lime Flavoring and lime juice. Beat with a mixer until well combined. Gradually add the dry ingredients and mix on low speed until just combined (don’t worry if the mixture has some small lumps).

In a separate non-plastic bowl, beat egg whites until stiff peaks form. Gradually fold egg whites, a little at a time, into egg yolk mixture. Divide evenly between prepared cups.

To bake in a water bath: set cups in a roasting pan and carefully fill the pan with boiling water until water comes halfway up the sides of the cups. Bake for 45 to 55 minutes, or until tops are golden and the cake springs back when lightly pressed. Remove cups from water bath. Carefully invert each cup onto individual serving plates.

Serves 4