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).

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

Description

The easiest lemon cake ever—no eggs, no milk, no butter! Moist, fluffy, and bursting with fresh lemon flavor. Vegan, budget-friendly, and one-bowl!

Ingredients

Scale

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

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Instructions

1. Preheat oven to 350°F and grease an 8-inch square baking pan.

2. Mix dry ingredients directly in the pan: flour, sugar, baking soda, salt, lemon zest.

3. Make 3 wells: 2 small for extracts and vinegar, 1 larger for oil. Pour each into a well.

4. Pour water over everything. Mix until smooth.

5. Bake for 35 minutes. Test with toothpick for doneness.

6. Cool completely. Frost or dust with powdered sugar and serve.

Notes

Store unfrosted cake covered at room temp for up to 3 days.

Frosted cake should be refrigerated and consumed within 6 days.

Substitute white vinegar with apple cider vinegar if needed.

Can double the recipe for a 9×13 pan.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 20g
Sodium: 210mg
Fat: 7g
Saturated Fat: 0.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg