Lemon Crazy Cake
Lemon Crazy Cake
PREP TIME10MINUTES MINS
COOK TIME30MINUTES MINS
TOTAL TIME40MINUTES MINS
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.
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 8×8-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.
