Lemon Crazy Cake (No Eggs, Milk, or Butter!)

Name: Lemon Crazy Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 ½ cups plus 3 Tablespoons all-purpose flour; 1 cup granulated white sugar; 1 teaspoon baking soda; ½ teaspoon salt; 1 Tablespoon lemon zest; 1 teaspoon white vinegar (or apple cider vinegar); 1 teaspoon pure vanilla extract; 1 teaspoon pure lemon extract; 5 Tablespoons canola or vegetable oil; 1 cup water

Jump to Recipe·Leave a Review

There’s something truly special about baking a cake that feels like a warm hug from the past. I first made this Lemon Crazy Cake on a quiet rainy afternoon when I had no eggs, no milk, and definitely no butter in the house. But I had flour, sugar, vinegar, and a couple of lemons rolling around in my fruit basket. What came out of the oven was nothing short of magic—a bright, fluffy, ultra-moist cake that didn’t need any of the usual suspects. That’s the beauty of this “wacky” classic. Whether you’re baking for allergies, trying to save a grocery trip, or just craving something easy and zesty, this recipe will win you over. In this article, we’ll explore its roots, why it works so well, how to bake it flawlessly, and how you can make it your own.

Table of Contents show

A Nostalgic Favorite with a Tangy Twist

Where Lemon Crazy Cake Comes From
Crazy Cake, also known as Wacky Cake or Depression Cake, dates back to the 1930s when ingredients like eggs, milk, and butter were scarce. Born out of necessity, it was originally made with only the basics: flour, sugar, baking soda, oil, vinegar, and water. The result? A tender, moist cake made without expensive perishables. Fast-forward to today, and it’s beloved by vegans, allergy-conscious bakers, and nostalgic home cooks alike. Its simplicity, affordability, and reliability are unmatched. Just like Watergate Cake with Pineapple, it’s a sweet piece of edible history that still holds up.

Why Lemon Makes It Even Better
Lemon adds brightness that lifts this humble cake into something extra special. The zest infuses it with fragrant citrus oils, and a splash of lemon extract deepens the flavor beautifully. It’s amazing how this humble recipe transforms into something bakery-worthy with just a few pantry tweaks. I like to pair this cake with a simple vanilla or vegan buttercream frosting. And just like my Lemon Cream Cheese Dump Cake, this one proves lemon is the queen of crowd-pleasing bakes.

The Science of No-Egg, No-Dairy Baking

How Lemon Crazy Cake Works Without Eggs or Milk

You might be wondering: how can a cake be fluffy, moist, and rich without the trio of eggs, milk, or butter? The answer lies in a bit of baking science and pantry magic. The key players are baking soda and vinegar. When they combine, they create a bubbly chemical reaction—carbon dioxide—that helps the batter rise in the oven. No need for a mixer or complicated steps. Oil steps in for moisture, mimicking the richness you’d normally get from butter or egg yolks. Water ties it all together, creating a smooth batter that bakes beautifully in just 35 minutes.

Lemon Crazy Cake is similar in approach to other vegan cakes like my Chocolate Brownies with Avocado—they both rely on smart substitutions rather than specialty ingredients. That’s the beauty of this cake: it’s grounded in science but feels like kitchen magic.

Ingredient Substitutions that Still Work

One of the best things about Lemon Crazy Cake is how forgiving it is. If you don’t have white vinegar, apple cider vinegar works just as well and even adds a subtle tang that complements the lemon. Out of canola oil? Use vegetable oil or even light olive oil for a richer flavor. You can also swap in whole wheat flour for a heartier texture, or gluten-free blends for a wheat-free option. The cake still rises beautifully and tastes amazing.

This versatility reminds me of the swaps I make in Biscoff Banana Pudding, where pantry ingredients create something unexpectedly decadent. Whether you’re adapting for dietary needs or just using what you have, this recipe flexes with you.

Step-by-Step to the Perfect Lemon Crazy Cake

One Pan Magic: The Mixing Method

One of my favorite things about Lemon Crazy Cake is how truly simple it is—you mix everything directly in the baking dish. That’s right, no bowls, no beaters, and barely any cleanup. Start by sifting together the dry ingredients right in a greased 8-inch square pan. Once the flour, sugar, salt, baking soda, and lemon zest are evenly distributed, use a spoon to create three little wells in the flour mixture: two small ones and one larger.

Into the small wells, pour the vanilla and lemon extracts. The larger well gets the oil. Then, drizzle the vinegar over everything and pour the water across the top. As soon as the vinegar hits the baking soda, a fizzy reaction begins—this is what helps the cake rise and stay light. Mix it all together with a fork or spoon until smooth and uniform. It should resemble a pourable batter, slightly bubbly and lemon-scented.

Just like Croissant Chocolate Chip Cookie, where flaky layers come from precise folds, the magic here comes from that one last-moment mix.

Best Tips for Baking & Frosting

Once mixed, pop the cake in a preheated 350°F oven and bake for 35 minutes. Check for doneness with a toothpick—if it comes out clean, it’s ready. Let it cool completely before frosting, especially if you’re using a buttercream topping. For a dairy-free option, a simple glaze made with powdered sugar and lemon juice works beautifully and keeps the cake vegan-friendly. If you’re using frosting, refrigerate it after cooling. Otherwise, it keeps well at room temperature for up to 3 days, covered.

For more make-ahead friendly treats like this, take a look at my Strawberry Cream Cheese Dump Cake—another easy-bake favorite with big payoff and no fuss.

Why Lemon Crazy Cake is a Keeper

Allergy-Friendly, Vegan, and Pantry-Ready

This cake checks all the boxes: it’s budget-friendly, kid-friendly, dairy-free, egg-free, and vegan. That means nearly anyone can enjoy it without compromise. Plus, it’s made entirely from pantry staples, which makes it ideal for last-minute baking. I’ve made this cake on lazy Sundays, for unexpected guests, and during pantry-cleanout weeks. It always comes through.

For families with dietary restrictions, this is a lifesaver. You don’t need fancy egg replacers or specialty flours. It’s as simple as combining real lemon flavor with a clever base. Like Dubai Chocolate Strawberry Cups, this dessert delivers a wow-factor with minimal effort. You’ll feel good knowing you made something from scratch that works for just about everyone.

Delicious Variations to Try

Once you’ve mastered the base, there are countless ways to make it your own. Add fresh blueberries for a lemon-blueberry twist, or try a lemon-lime version by using lime zest and extract. A handful of shredded coconut or poppy seeds takes the texture up a notch. For a festive version, you can top it with a lemon glaze and candied peel or swap the vanilla frosting for a tangy cream cheese one if dairy isn’t a concern.

Need more lemon inspo? You’ll love the layers of creamy citrus flavor in Lemon Tiramisu—perfect for spring and summer celebrations. This cake’s simplicity is its superpower, giving you space to experiment without worrying about the structure falling apart.

Frequently Asked Questions About Lemon Crazy Cake

Why is it called Crazy Cake, Wacky Cake?

The name “Crazy Cake” (or “Wacky Cake”) comes from how unconventional it is. There are no eggs, no milk, and no butter involved—which sounds wild for a cake, right? Even crazier, you don’t need a mixing bowl or a mixer. Everything’s combined right in the pan. This quirky method dates back to the Great Depression when ingredients were scarce, and yet the result is a soft, rich, fluffy cake every single time.

How can this Lemon Crazy Cake be moist without eggs and dairy?

The moist texture comes from the oil, which replaces the richness usually provided by eggs and butter. The vinegar and baking soda work together to create the lift and fluffiness you’d expect in a traditional cake. You truly don’t miss the dairy here—the lemon zest and extract bring the flavor, and the oil locks in moisture.

Do I have to use vinegar in the cake?

Yes, vinegar is essential to this recipe. It reacts with the baking soda to create carbon dioxide bubbles, which give the cake its rise. Without vinegar, the cake wouldn’t be as light and airy. The best part? You won’t taste the vinegar in the final product—just bright lemony goodness.

Can this cake recipe be doubled?

Absolutely! To double the recipe, use a 9×13 inch baking pan. The baking time may be slightly longer, so start checking at the 35-minute mark and use the toothpick test to confirm doneness. This makes it a perfect choice for gatherings, potlucks, or just ensuring there’s enough for seconds (and thirds).

Conclusion

Lemon Crazy Cake is proof that you don’t need fancy ingredients to make something truly delicious. Whether you’re baking for dietary needs or just low on groceries, this cake rises to the occasion—literally. It’s easy, fuss-free, and full of zesty lemon flavor. With no eggs, no milk, and no butter, you’ll be amazed at how soft and moist each bite is. This cake has become a go-to in my kitchen, and I know it’ll earn a spot in yours too. So the next time you’re craving something sweet, whip this up—you’ll never miss the eggs.

Want to see more behind-the-scenes bakes and new recipe ideas? Come hang out on Facebook or get inspired by our boards on Pinterest. I share tips, tricks, and flavor pairings you won’t want to miss.