buttermilk lemon pudding cake with blackberry sauce

How To Make buttermilk lemon pudding cake with blackberry sauce

• 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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