Lemon Crazy Cake is a delicious dessert made without milk, eggs, or butter but bursting with lemon flavor, topped with a light and fluffy lemon buttercream. The only crazy part about this recipe is how great the cake tastes even without those ingredients! (I did use butter for the buttercream, though.) It’s the perfect treat for lemon lovers and will surely brighten your day! If you enjoyed the bright and zesty lemon cake, you should definitely try my Chocolate Depression Cake, also made without milk, eggs, or butter, but so moist and chocolatey!
What is a Crazy Cake?
Crazy Cakes, also known as Depression cakes or wacky cakes, among other names, became popular during the Depression-era. During this time, it was hard to get ingredients like milk, eggs, and butter. However, that didn’t mean that they should not be able to enjoy desserts! So, the crazy cakes were made.
Ingredients & Substitutions
- Lemons: Make sure you have a couple of lemons on hand. You’ll need lemon zest and lemon juice for both the cake and the buttercream. You can use the same lemons for both zesting and juicing. Be sure to zest the lemons first, then juice them. When zesting, only use the yellow part of the peel, as the white part can be bitter.
- Distilled White Vinegar: The vinegar reacts with the baking soda to help the cake rise.
- Water & Vegetable Oil: Water and oil help with the cake’s texture and moisture.
- Buttercream: As I stated above, the lemon buttercream does contain butter; but it adds even more lemon flavor to every bite.
Can I Make This Cake Without the Buttercream?
Definitely! If you just want a refreshing lemon cake, it’s delicious on its own! If preferred, dust the cake with some confectioners’ sugar or add a lemon glaze from my Lemon Loaf instead!
Can I Add Food Coloring to the Cake?
Sure! If you want a bright yellow cake to match the lemon cake title, add 2-3 drops of yellow food coloring to the cake batter.
Can I Make Lemon Crazy Cupcakes?
Yes! To make this cake as cupcakes, line a muffin tin with cupcake liners. Pour the batter about 3/4 of the way full into each liner. Bake at 350°F for 15-20 minutes, checking for doneness at about 15 minutes. The cupcakes are done when an inserted toothpick comes out with a few crumbs but no wet batter.
How to Store Lemon Crazy Cake
This cake can be stored at room temperature, in an airtight container, for up to 3 days. You could also store it in the refrigerator if preferred. If storing the cake in the refrigerator, let it come to room temperature before serving.
Can I Freeze Lemon Crazy Cake?
Yes! It is best to freeze the cake before adding the buttercream and the same day you make it. First, let the cake cool completely. Next, remove the cake from the pan and tightly wrap it in plastic wrap. Make sure none of the cake is left exposed to avoid freezer burn. Finally, wrap the cake in a layer of aluminum foil. Label and date the packaging and freeze the cake for up to a month for best results. To thaw the cake, let it sit at room temperature for 30 minutes before removing the aluminum foil. It will take 2-3 hours before it completely thaws. Once thawed, you can add the frosting.
More Lemon Cake Recipes
Lemon Crazy Cake
Ingredients
Lemon Cake
- 1 ½ cups (187.5 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- lemon zest, from 1 large lemon (about 1 ½ teaspoons)
- ¼ cup freshly squeezed lemon juice, about 1 large lemon
- 1 teaspoon distilled white vinegar
- 1 cup (250 g) water
- ⅓ cup (73 g) vegetable oil
Lemon Buttercream
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 ¾ cups (219 g) confectioners' sugar
- 1 pinch kosher salt
- ½ medium lemon, juiced (about 1 tablespoon lemon juice)
- 1 teaspoon lemon zest, about one lemon
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick cooking spray.
Lemon Cake
- In a large bowl, combine flour, sugar, baking soda, salt, and lemon zest. Whisk to combine.
- To the flour mixture, add lemon juice, vinegar, water, and oil. Whisk until ingredients are fully combined.
- Pour the cake batter into the prepared pan. Bake for 35-37 minutes. The cake is done when an inserted toothpick is inserted and comes out clean with a few crumbs, but no wet batter. Let the cake cool while you prepare the frosting.
Lemon Buttercream
- Using a handheld mixer, beat the butter, sugar, and salt on medium speed until well combined.
- Add lemon juice, lemon zest, and vanilla. Continue to beat for another 3 to 5 minutes, or until creamy.
- Spread the buttercream over the cooled cake.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
How much flour?
The recipe says 1 1/2 cups.
I made this cake today lemon one. Well I really didn’t care for it ,its way too sweet my goodness to sweet. I was disappointed because it really looked good and I love lemon.
Thanks for sharing your feedback, Ann! Sorry you felt it was too sweet.
Mabe use some cream cheeses frosting instead without any lemon flavor in the icing. Im going to do that.
Great recipe. Took it to a church function and it was a hit.
Delightfully lemon! Made a great small birthday cake for someone who is dairy free. Used plant butter for the frosting and nobody tasted any difference from butter.
Hello
I have made the crazy chocolate cake and it was delicious. Everyone loved it and it was so moist. Yummy! Definitely going to try this lemon one sounds so good. I wanted to ask can I replace the water with milk?
Thx
I saw a recipe for a lemon blackberry cake. Now I can’t find it. This recipe looks similar. Do you think I can just add blackberries to it? I don’t want a layer cake. The recipe I saw was for a 8×8 sized cake.
I think there was a lemon blueberry cake! Maybe you mistaken it for blackberries….
This is amazing. Such wonderful lemon flavor. My family loved it!!
Absolutely perfectly …..Thank you for the recepie
I had been craving an orange cake and found this recipe. I made a couple of replacements knowing that the original recipe was for lemon which is typically quite sour I cut the sugar by almost half, because that’s significant I added a bit more flour to make up for volume. I used orange juice and orange zest. I have to say this cake was a huge hit! I plan on making it again and I am excited to try different flavor profiles. First it’s one of the moistest sponges I’ve ever had. The frosting was ridiculously buttery and tasty. I didn’t have quite enough confectioners sugar but that was fine – not noticeable. I added orange zest and a little orange juice to moisten it. Thanks for the recipe.
Awesome adjustments… thanks for the feedback!
What sugar substiutes would work well with this?