Buttermilk Lemon Pudding Cake with Blackberry Sauce
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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SAUCE INGREDIENTS
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16 ozfrozen blackberries, thawed
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1/4 csugar
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1 Tbsporange liqueur
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1 tspfresh lemon juice
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CAKE INGREDIENTS
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2/3 csugar
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1/4 call purpose flour
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7 Tbspfresh lemon juice
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1/4 cbutter, melted
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1 Tbsplemon peel, grated
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3 largeegg yolks
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1/2 cbuttermilk
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3 largeegg whites
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1/4 csugar
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·confectioners' sugar
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·whole blackberries
How to Make Buttermilk Lemon Pudding Cake with Blackberry Sauce
- FOR SAUCE: Puree berries with sugar, orange liqueur and lemon juice in blender.
- Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR CAKE: Position rack in center of oven and preheat to 350. Butter 6 - 8 cup glass loaf dish.
- Blend 2/3 cup sugar and flour in large bowl.
- Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk.
- Beat egg whites in medium bowl until soft peaks form.
- Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Fold whites into buttermilk mixture.
- Pour batter into prepared loaf dish.
- Place dish in large baking pan.
- Pour enough hot water into baking pan to come halfway up sides of loaf dish.
- Bake until top of cake is light golden, about 1 hour 10 minutes.
- Remove loaf dish from water bath.
- Let cool at least 15 minutes.
- Dust cake with powdered sugar.
- Spoon hot or warm cake into deep bowls.
- Drizzle with sauce and garnish with berries.
- 1 pint of hulled, fresh berries may be used in place of frozen.
About Buttermilk Lemon Pudding Cake with Blackberry Sauce
Course/Dish: Cakes
Other Tag: Quick & Easy
