The best delicious Buttermilk Lemon Pudding Cake With Blackberry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Lemon Pudding Cake With Blackberry Sauce 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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