Buttermilk Lemon Pudding Cake with Blackberry Sauce

Buttermilk Lemon Pudding Cake With Blackberry Sauce Recipe

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Shawn A Reed


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

★★★★★ 2 votes



16 oz
frozen blackberries, thawed
1/4 c
1 Tbsp
orange liqueur
1 tsp
fresh lemon juice


2/3 c
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
3 large
egg whites
1/4 c
confectioners' sugar
whole blackberries

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.

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About Buttermilk Lemon Pudding Cake with Blackberry Sauce

Course/Dish: Cakes
Other Tag: Quick & Easy