Cranberry Cottage Cake with Lemon Sauce

Sherry Blizzard


I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the Colorado Dietetic Association. There is no ISBN number but I have loads of recipes. Skinny Fries, Garbanzo Nuts to name a few
Send a letter to Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120. You won't be sorry to get this little charm.


☆☆☆☆☆ 0 votes

5 Min
50 Min



  • 2 c
  • 2/3 c
  • 2 tsp
    baking powder
  • 2/3 c
    skim milk
  • 1 large
  • 1/2 tsp
    lemon extract al
  • 2 c
    whole cranberries

  • 1/3 c
  • 1 Tbsp
  • 1 c
    boiling water
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
  • 1 Tbsp
    lemon rind

How to Make Cranberry Cottage Cake with Lemon Sauce


  1. Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
  2. Combine wet and dry ingredients and mix until well blended. Add the cranberries.
  3. Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
  4. While the cake is baking, make the topping.
  5. Combine boiling water with sugar and cornstarch to make a thick sauce.
  6. Add the lemon juice, butter and lemon zest. Pour over the cake and serve.

Printable Recipe Card

About Cranberry Cottage Cake with Lemon Sauce

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Vegetarian Diabetic Low Fat
Other Tags: Quick & Easy Healthy

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