Lemon Crazy Cake
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!
Servings: 9 pieces
Calories: 475kcal
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 8x8-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.
Nutrition
Serving: 1piece | Calories: 475kcal