Buttermilk Lemon Pudding Cake with Blackberry Sauce

Buttermilk Lemon Pudding Cake With Blackberry Sauce Recipe

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Shawn A Reed

By
@reed20011

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

Rating:

★★★★★ 2 votes

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Ingredients

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  • 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

How to Make Buttermilk Lemon Pudding Cake with Blackberry Sauce

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.

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About Buttermilk Lemon Pudding Cake with Blackberry Sauce

Course/Dish: Cakes
Other Tag: Quick & Easy




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