Ellie's Cranberry Cake With Lemon Butter Sauce

Mary Louise


This is a very old recipe that belonged to my grandmother. Her name was also Mary Louise, but she went by the name Louise. I am not sure where this recipe was, but about five years ago was the first time I tasted it. My mother made this when I went home to visit with my friend who was visiting from England. Needless to say, my friend was crazy about this cake and so was I. This cake has to be served with the lemon butter sauce or you can not fully enjoy it. It is easy to make and perfect to share with friends and a cup of coffee or tea.

Blue Ribbon Recipe

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 coffee in the fall when cranberries are in season. With bold and delicious flavors, it's a must for your holiday gatherings too.

Note: There are no eggs in this cake, so it's a great dessert for someone with an egg allergy. Also, in our oven, we had to bake this about 7-10 minutes longer until our tester came out clean. Test Kitchen Avatar The Test Kitchen


★★★★★ 16 votes

20 Min
40 Min


  • 1 c
  • 3 Tbsp
    butter, room temperature
  • 1 c
  • 2 c
    cake flour
  • 2 tsp
    baking powder
  • pinch
  • 1 tsp
  • 2 c
    cranberries, cut in half (fresh is best or frozen)

  • 1/2 c
  • 1 c
    brown sugar
  • 16 oz
    boiling water
  • 2 Tbsp
    all-purpose flour
  • ·
    juice of one lemon
  • 1 tsp
    pure vanilla extract

How to Make Ellie's Cranberry Cake With Lemon Butter Sauce

About Ellie's Cranberry Cake With Lemon Butter Sauce

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