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. I also have a Chocolate Depression Cake you may want to try!

Lemon Crazy Cake

The only crazy thing about this super moist, lemon-flavored cake is that you can make it without milk, eggs, or butter. Well, it also may be crazy how great it tastes even without those ingredients! One taste-tester said it tasted like frozen lemonade in cake form.

Although the cake is made without eggs, milk, or butter, I did add a lemon buttercream frosting on top which does have butter in it.

Cake Ingredients

Lemons: Make sure you have a few lemons on hand. You will need lemon zest and lemon juice for both the cake and the buttercream (if added). I used three lemons in this recipe.

Buttercream: As I stated above, the lemon buttercream does contain butter; but it adds even more lemon flavor to every bite.

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.

Can I Zest and Juice the Same Lemons?

Yes, you can use the same lemons for both zest and juice. Be sure to zest the lemons first; then, you can juice them. When zesting the lemons, be sure to only use the yellow part. The white part of the peel is bitter.

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 This Cake Without the Buttercream? 

Definitely! If you just want a refreshing lemon cake, it’s delicious on its own!

How to Store Lemon Crazy Cake

This cake can be left out at room temperature, in an airtight container, for up to 3 days. You could also store it in the refrigerator if preferred.

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.

Can I Make Lemon Crazy Cake as 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.