The best delicious Buttermilk Lemon Pudding Cake With Blackberry recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Lemon Pudding Cake With Blackberry recipe today!
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-SAUCE-
16 oz Frozen blackberries; thawed
– (Unsweetened) -OR-…
1 pt -Fresh blackberries, hulled
1/4 c Sugar
1 tb Grand Marnier
-OR- other orange liqueur
1 ts Fresh lemon juice
CAKE
2/3 c Sugar
1/4 c All-purpose flour
7 tb Fresh lemon juice
1/4 c Butter; melted, hot
1 tb Grated lemon peel
3 lg Egg yolks
1 1/2 c Buttermilk
3 lg Egg whites
1/4 c Sugar
Powdered sugar
Whole blackberries
FOR SAUCE: Puree berries with sugar, Grand Marnier 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 F.
Butter 6- to 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. Pass extra sauce
separately.
Yields
6 Servings
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