Lemon Crazy Cake
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
- 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
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.