Baked Lime Pudding Cake

Baked Lime Pudding Cake

  • 1 tablespoon unsalted butter
  • 2/3 cup superfine sugar
  • 2 eggs, separated
  • 2/3 cup reduced fat buttermilk
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt


Pre-heat oven to 325 degrees F.

Butter and lightly sugar 4 ramekins (approximately 6-ounce size).  In a mixer, combine yolks, buttermilk, lime juice and lime zest and beat until well combined.  Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined.  Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.  Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color.  Allow to cool slightly, then carefully invert onto a plate.

original recipe:

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