Buttermilk Lemon Pudding Cake With Sauce Recipe

Name: Buttermilk Lemon Pudding Cake With Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 16 oz. package frozen unsweetened blackberries; 1/4 cup sugar; 1 tbsp orange liqueur; 1 tsp. fresh lemon juice; Cake; 2/3 cup sugar; 1/4 cup flour; 7 tbsp. fresh lemon juice; 1/4 cup melted butter; 1 tbsp. grated lemon peel; 3 large egg yolks; 1 1/2 cups buttermilk; 3 large egg whites; 1/4 cup sugar

Servings: persons

Sauce
1 16 oz. package frozen unsweetened blackberries
1/4 cup sugar
1 tbsp orange liqueur
1 tsp. fresh lemon juice
Cake
2/3 cup sugar
1/4 cup flour
7 tbsp. fresh lemon juice
1/4 cup melted butter
1 tbsp. grated lemon peel
3 large egg yolks
1 1/2 cups buttermilk
3 large egg whites
1/4 cup sugar

1
Sauce
2
Puree berries with sugar, orange liqueur and lemon juice. Strain sauce through fine sieve to remove seeds. (can be made a day ahead. Cover and refrigerate.
3
Cake
4
Preheat oven to 350. Butter 6-8 qt. glass loaf pan.
5
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 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 pan. Place dish in large baking pan with enough hot water to come halfway up side of pan. Bake until top of cake is light goldern about 1 hour 10 minutes. Remove from water bath. Let cool at least 15 minutes.
6
Dust cake with powdered sugar. Spoon cake into deep bowls. Drizzle with sauce and garnish with berries.

1190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce, 1 16 oz. package frozen unsweetened blackberries, 1/4 cup sugar, 1 tbsp orange liqueur, and more.

Yes, Buttermilk Lemon Pudding Cake With Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Lemon Pudding Cake With Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions