Buttermilk Lemon Pudding Cake With Blackberry Sauce Recipe

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Buttermilk Lemon Pudding Cake with Blackberry Sauce

Shawn A Reed

By
@reed20011

I adopted this recipe and I will post pic's when I make it this week :)


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Ingredients

SAUCE INGREDIENTS

16 oz
frozen blackberries, thawed
1/4 c
sugar
1 Tbsp
orange liqueur
1 tsp
fresh lemon juice

CAKE INGREDIENTS

2/3 c
sugar
1/4 c
all purpose flour
7 Tbsp
fresh lemon juice
1/4 c
butter, melted
1 Tbsp
lemon peel, grated
3 large
egg yolks
1/2 c
buttermilk
3 large
egg whites
1/4 c
sugar
confectioners' sugar
whole blackberries

Directions Step-By-Step

1
FOR SAUCE: Puree berries with sugar, orange liqueur and lemon juice in blender.
2
Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.)
3
FOR CAKE: Position rack in center of oven and preheat to 350. Butter 6 - 8 cup glass loaf dish.
4
Blend 2/3 cup sugar and flour in large bowl.
5
Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk.
6
Beat egg whites in medium bowl until soft peaks form.
7
Gradually add 1/4 cup sugar, beating until stiff peaks form.
8
Fold whites into buttermilk mixture.
9
Pour batter into prepared loaf dish.
10
Place dish in large baking pan.
11
Pour enough hot water into baking pan to come halfway up sides of loaf dish.
12
Bake until top of cake is light golden, about 1 hour 10 minutes.
13
Remove loaf dish from water bath.
14
Let cool at least 15 minutes.
15
Dust cake with powdered sugar.
16
Spoon hot or warm cake into deep bowls.
17
Drizzle with sauce and garnish with berries.
18
1 pint of hulled, fresh berries may be used in place of frozen.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy