Buttermilk Lemon Pudding Cake with Blackberry Sauce
By
Shawn A Reed
@reed20011
1
I adopted this recipe and I will post pic's when I make it this week :)
Rating:
★★★★★ 2 votes
Comments:
Ingredients
- 16 oz
- frozen blackberries, thawed
- 1/4 c
- sugar
- 1 Tbsp
- orange liqueur
- 1 tsp
- fresh lemon juice
- 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
SAUCE INGREDIENTS
CAKE INGREDIENTS
How to Make Buttermilk Lemon Pudding Cake with Blackberry Sauce
- 1FOR SAUCE: Puree berries with sugar, orange liqueur and lemon juice in blender.
- 2Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.)
- 3FOR CAKE: Position rack in center of oven and preheat to 350. Butter 6 - 8 cup glass loaf dish.
- 4Blend 2/3 cup sugar and flour in large bowl.
- 5Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk.
- 6Beat egg whites in medium bowl until soft peaks form.
- 7Gradually add 1/4 cup sugar, beating until stiff peaks form.
- 8Fold whites into buttermilk mixture.
- 9Pour batter into prepared loaf dish.
- 10Place dish in large baking pan.
- 11Pour enough hot water into baking pan to come halfway up sides of loaf dish.
- 12Bake until top of cake is light golden, about 1 hour 10 minutes.
- 13Remove loaf dish from water bath.
- 14Let cool at least 15 minutes.
- 15Dust cake with powdered sugar.
- 16Spoon hot or warm cake into deep bowls.
- 17Drizzle with sauce and garnish with berries.
- 181 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
