Best 11 Cranberry Cottage Cake With Lemon Sauce Recipes

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Indulge in a delightful culinary journey with our tantalizing Cranberry Cottage Cake adorned with a luscious Lemon Sauce, a harmonious symphony of flavors that will transport your taste buds to a realm of pure bliss. This exquisite cake boasts a moist and tender crumb, studded with bursts of tangy cranberries, while the velvety lemon sauce envelops it in a refreshing and zesty embrace.

The Cranberry Cottage Cake recipe is a delightful treat that combines the tartness of cranberries with the sweetness of cake. The cake is made with a simple batter that is flavored with lemon zest and vanilla extract. The cranberries are added to the batter before it is baked, and they give the cake a beautiful red color. The Lemon Sauce is made with fresh lemon juice, butter, and sugar. It is poured over the cake while it is still warm, and it soaks into the cake, creating a moist and flavorful dessert.

But that's not all! This delectable article also features an array of other enticing recipes that will tantalize your taste buds and leave you craving more. From the classic elegance of the Lemon Blueberry Pound Cake, bursting with juicy blueberries and a hint of lemon zest, to the irresistible charm of the Easy Lemon Bars, with their buttery shortbread crust and tangy lemon filling, each recipe is a culinary masterpiece waiting to be savored.

For those who prefer a delightful twist on a traditional favorite, the Lemon Poppy Seed Muffins offer a delightful combination of zesty lemon and the delicate crunch of poppy seeds. And if you're seeking a refreshing treat, the Frosted Lemonade Pie, with its creamy lemonade filling and fluffy whipped cream topping, is sure to cool you down on a hot summer day.

So, embark on this culinary adventure, explore the delectable recipes featured in this article, and treat yourself to a symphony of flavors that will leave you utterly captivated.

Check out the recipes below so you can choose the best recipe for yourself!

EASY LEMON CRANBERRY CAKE RECIPE



Easy Lemon Cranberry Cake Recipe image

Two of my favorite flavors come together in this lemon cranberry loaf cake. Drizzled with a lemon glaze, it's the perfect addition to a dessert tray.

Provided by Editor

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

1 cup salted butter, softened
1 cup sugar
4 eggs
2 tablespoons lemon zest
2 ¼ cups self-rising flour, sifted
¼ cup almond flour
2 tablespoons lemon juice, or juice of one lemon
2/3 cup fresh cranberries
4 tablespoons lemon juice, or juice of two lemons
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral-flavored oil.
  • Using a stand mixer or hand mixer, cream together the butter and sugar.
  • Add eggs. Mix in the lemon zest.
  • Fold in flour and ground almonds and then stir in the lemon juice.
  • Add cranberries.
  • Pour into loaf pan, scattering a few extra berries over the top.
  • Bake for one hour, checking for doneness with a toothpick. Cool completely.
  • Mix lemon juice and powdered sugar to make a glaze. Add additional lemon juice if a thinner glaze is desired. Drizzle over the top of the lemon cake.

Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 48 Servings, Sodium 39 grams sodium, Sugar 7 grams sugar

ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE



Ellie's Cranberry Cake With Lemon Butter Sauce image

This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon...

Provided by Mary Louise

Categories     Other Sauces

Time 1h

Number Of Ingredients 15

1 c sugar
3 Tbsp butter, room temperature
1 c milk
2 c cake flour
2 tsp baking powder
pinch salt
1 tsp vanilla
2 c cranberries, cut in half (fresh is best or frozen)
LEMON BUTTER SAUCE
1/2 c butter
1 c brown sugar
16 oz boiling water
2 Tbsp all-purpose flour
juice of one lemon
1 tsp pure vanilla extract

Steps:

  • 1. Beat sugar and butter. Add vanilla.
  • 2. In a separate bowl, sift flour, baking powder, and salt together.
  • 3. Alternate adding flour and milk to sugar/butter mixture.
  • 4. Mix until combined.
  • 5. Fold in cranberries.
  • 6. Pour into a greased and floured square 8 or 9 inch pan.
  • 7. Bake in a 375 degree oven for 30 minutes.
  • 8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
  • 9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.

CRANBERRY SAUCE CAKE



Cranberry Sauce Cake image

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

1-1/2 cups sugar
1 cup mayonnaise
1/3 cup orange juice
1 tablespoon grated orange zest
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
1 cup chopped walnuts
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons orange juice

Steps:

  • In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.

Nutrition Facts : Calories 379 calories, Fat 16g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON CRANBERRY SAUCE



Lemon Cranberry Sauce image

Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! -Robyn Badtke, Green Lake, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup water
1/4 cup Triple Sec or orange juice
3 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

  • In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

QUICK LEMON COTTAGE CAKE



Quick Lemon Cottage Cake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup lemon curd, found on jellies and jams aisle
3 tablespoons water
1 lemon, zested
4 (1-inch) slices pound cake
1 pint fresh raspberries
Mint sprigs for garnish, optional

Steps:

  • Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE



Cranberry Cake with Almond-Butter Sauce image

Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
SAUCE:
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY LEMON CAKE



Cranberry Lemon Cake image

I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...

Provided by paxye

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

Steps:

  • Beat together eggs, butter, sugar and vanilla.
  • Mix in Lemon zest and juice.
  • Add flour and baking powder and mix well.
  • Fold in cranberries.
  • Pour into 9 x 9 cake pan (the batter will be thick).
  • Bake at 350 degrees 40-45 minutes .

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1

CRANBERRY-ORANGE SNACKING CAKE



Cranberry-Orange Snacking Cake image

Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.

Provided by Kendra Vaculin

Categories     Cake     Dessert     snack     Quick & Easy     Cranberry     Cranberry Sauce     Butter

Yield Makes one 13x9-inch cake

Number Of Ingredients 14

½ cup (1 stick) unsalted butter, cut into 2-inch pieces
1 14-oz. can cranberry sauce, jellied or whole berry
3 Tbsp. orange juice
1 Tbsp. orange zest
1 Tbsp. lemon juice
1¼ cup (250 g) granulated sugar
2½ cups (320 g) all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¾ tsp. baking soda
½ tsp. ground cardamom
3 large eggs
1½ cups (320 g) plain whole-milk Greek yogurt
1 tsp. vanilla extract

Steps:

  • Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
  • Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
  • Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
  • In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
  • In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
  • Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
  • Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

CRANBERRY CAKE



Cranberry Cake image

"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 13

3 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 cup milk
2 cups cranberries
2 tablespoons grated orange or lemon peel
CREAM SAUCE:
1-1/3 cups sugar
1 cup heavy whipping cream
2/3 cup butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.

Nutrition Facts :

CRANBERRY-LEMON STRIPE CAKE



Cranberry-Lemon Stripe Cake image

This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

8 large eggs, whites and yolks separated
2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons
1 tablespoon lemon juice, plus zest of 1 lemon
1/2 cup plus 1 tablespoon (80 grams) all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, for dusting
1 8-ounce bag (225 grams) frozen cranberries
1/3 cup (75 grams) white sugar
1/4 cup (85 grams) light corn syrup
1/2 cup plus 1 tablespoon (120 grams) white sugar
4 large egg yolks
1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature
1/2 cup cranberry purée
1/2 teaspoon vanilla extract

Steps:

  • Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
  • Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
  • Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
  • Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
  • Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
  • Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
  • Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
  • While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
  • Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
  • Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
  • Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
  • Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 17 grams, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 32 grams, Sodium 102 milligrams, Sugar 67 grams, TransFat 2 grams

Tips for Making Cranberry Cottage Cake with Lemon Sauce:

- Use fresh cranberries for the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using. - Don't overmix the batter. Overmixing will make the cake tough. - Be careful not to overcook the cake. The cake is done when a toothpick inserted into the center comes out clean. - Allow the cake to cool completely before frosting it. - Make the lemon sauce while the cake is cooling. This will give the sauce time to chill and thicken. - If you don't have a piping bag, you can use a spoon to spread the frosting on the cake. - Garnish the cake with fresh cranberries, lemon zest, or chopped nuts, if desired.

Conclusion:

Cranberry Cottage Cake with Lemon Sauce is a delicious and festive cake that is perfect for any occasion. The cake is moist and flavorful, and the lemon sauce is the perfect complement. With its beautiful presentation and delicious taste, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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