Key Lime Pudding Cake 1967

1. 1

   Cream butter and 1/2 cup of the sugar until fluffy.

2. 2

   Beat in the egg yolks one at a time, beating well after each.

3. 3

   Beat in the zest, juice, milk.

4. 4

   Add the flour.

5. 5

   Beating well to make a smooth batter.

6. 6

   In another bowl beat the egg whites until foamy.

7. 7

   Add the last 1/2 cup of sugar and continue beating until stiff peaks.

8. 8

   Fold the whites into the batter.

9. 9

   Pour into a greased glass 1 1/2 quart casserole bowl.

10. 10

    Place in a 9 x 13 pan with hot water acting as a hot water bath.

11. 11

    Bake in oven 325 degrees F.

12. 12

    for 55- minutes.

13. 13

    Remove from oven let cool 30 minutes.

14. 14

    Serve warm, or at room temperature, with whipped cream.

* Per serving · 4 servings · Values may vary.

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