Lemon Crazy Cake
Lemon Crazy Cake is a cake made without milk, eggs, or butter, but full of lemon flavor with a light and fluffy lemon buttercream on top.
Servings: 9
Calories: 610kcal
Ingredients
Lemon Cake
- 1½ cups (187.5 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon lemon zest
- ½ cup freshly squeezed lemon juice, about 2 lemons
- 1 teaspoon distilled white vinegar
- ⅓ cup (73 g) vegetable oil
- 1 cup (250 g) water
Lemon Buttercream
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 3½ cups (437.5 g) confectioners' sugar
- ⅛ teaspoon kosher salt
- 1 medium lemon, juiced (about ¼ cup lemon juice)
- 1 teaspoon vanilla extract
- 1½ teaspoons lemon zest, about one lemon
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
Lemon Cake
- In a large bowl, combine flour, sugar, salt, baking soda, and lemon zest. Whisk to combine.
- To the flour mixture, add lemon juice, vinegar, oil, and water. Stir using a spatula or whisk until ingredients are fully combined.
- Pour the cake batter into the prepared pan. Bake for 25-30 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 and vanilla. Continue to beat for another 3 to 5 minutes, or until creamy.
- Fold in the lemon zest.
- Spread the buttercream over the cooled cake.
Nutrition
Calories: 610kcal