Key Lime Pudding Cake 1967

Directions

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.