Real butter just seems to make everything better. Don’t you agree?! Home cook Mary Louise inherited this buttery delight of a recipe from her grandmother, and says it’s always been a hit with family and friends. While the homemade cranberry cake can definitely hold its own, the warm lemon-butter sauce makes this cake simply extraordinary!
See step-by-step photos of Mary Louise’s heirloom recipe and thousands more from other home cooks at: www.justapinch.com/lemonbuttercake
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
with Lemon Butter Sauce
1 c sugar
3 tbsp butter, room temp
1 c milk
2 c cake flour
2 tsp baking powder
pinch of salt
1 tsp vanilla
2 c cranberries, halved (fresh is best or frozen)
Lemon Butter Sauce
1/2 c butter
1 c brown sugar
1 pint boiling water
2 tbsp flour
juice of one lemon
1 tsp pure vanilla extract
Beat sugar and butter until creamy. Add vanilla.
Separately, sift flour, baking powder and salt together.
Alternating, add milk and flour mixture to sugar/butter mixture until combined.
Mix in cranberries.
Pour into greased and floured square 8- or 9-inch pan.
Bake at 375 degrees F for 30 min.
Meanwhile, prepare sauce. In a sauce pan combine butter, brown, flour and boiling water.
Bring to a boil. Boil 1 minute or until thickened. Remove from heat. Add lemon juice and vanilla.
Cake can be served warm from the oven or cool.
Serve cake with warm sauce.
“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.” said Mary Louise, of Wisconsin.