buttermilk lemon pudding cake with blackberry sauce

How To Make buttermilk lemon pudding cake with blackberry sauce

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