LEMON CRAZY CAKE – THE ORIGINAL RECIPE (also known as Lemon Wacky Cake and Lemon Depression Cake) is a classic from the Depression Era, made without eggs, milk, or butter—and no bowls needed! It’s one of the simplest and most affordable lemon cakes you can make, yet incredibly moist and flavorful. Perfect for any occasion, this cake is sure to impress with its delightful taste and easy preparation!
INGREDIENTS
Dry Ingredients:
- 1 ½ cups + 3 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (from 1 lemon)
Wet Ingredients:
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 5 tablespoons canola oil (or vegetable oil)
- 1 cup water
INSTRUCTIONS
- Preheat the oven to 350°F (175°C) and spray an 8-inch square pan with nonstick cooking spray.
- In the greased baking pan, mix the first five dry ingredients thoroughly.
- Create three depressions in the dry ingredients—two small ones and one larger. Pour the vinegar into one, the vanilla and lemon extracts into the second, and the canola oil into the third. Then, pour the water over everything.
- Mix everything together until smooth.
- Bake on the middle rack of the oven for 35 minutes. Check with a toothpick to ensure it comes out clean. Let the cake cool.
- Top with your favorite frosting (vanilla works great with this lemon cake) or simply dust with powdered sugar. Enjoy!
NOTES
- This cake is delicious with just a dusting of powdered sugar, or you can frost it with your favorite icing.
- If unfrosted, the cake does not need refrigeration. Just cover it, and it will stay fresh for up to 3 days. If frosted, store it in the refrigerator for up to 6 days.
- If you prefer not to mix the ingredients in the baking dish, you can combine them in a bowl and then pour the batter into a greased 8-inch square pan.
- Canola oil can be substituted with vegetable oil, and white vinegar can be replaced with apple cider vinegar.
